Salty vanilla frosting from Sweet Enough (page 293) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: All-purpose chocolate sheet cake; Brown butter pumpkin cake

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for vanilla beans.

  • rachel_ywqstg on April 11, 2026

    An excellent, balanced frosting that’s not too sweet! Paired wonderfully with the all purpose chocolate sheet cake and piped beautifully. I needed to double the recipe to have enough assemble and decorate a 3 layer 9 inch round cake.

  • Myzadim3andGLA on April 06, 2026

    Excellent frosting! Very light and fluffy and not overly sweet. Used it to ice the Chocolate Sheet Cake. The recipe made a lot and only used half. Froze the other half and will be interested to see how this comes out.

  • dakota_dqnii0 on March 18, 2026

    Just yum! I’ve made this twice, though, and it wasn’t enough to do a 9-inch layer cake with three tiers, like she says. Had to make extra.

  • anya_sf on June 19, 2025

    Made for the coconut cake. Just perfect - tangy (more cream cheese than butter!), not cloyingly sweet. Not really salty (unless you add more to taste), just well balanced. Recipe makes a lot.

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