Cream Filling for Zingers
. vanilla bean paste or vanilla extract
. boiling water
(I use Spectrum organic)
. cold Earth Balance vegan buttery sticks
(the soy free variety always works)
In bowl of stand mixer fitted with whip attachment OR with hand mixer, combine the powdered sugar and vanilla until well combined.
Mix in the boiling water carefully. Whip until well combined and cool, about at room temperature.
Add in shortening and COLD Earth Balance. Whip until smooth and doubled in size.
That's it! Use a pastry bag or frosting tool as described in cake recipe to fill the zinger cakes.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.