In a mixing bowl cream the tahini and the vanilla with a hand mixer or a stand mixer.
Add the powdered sugar slowly (no more than 1/3 cup at a time) and continue to mix until well combined.
You should have peaks that hold their shape when you pull the beaters out of the icing. Adjust consistency if you want it more pliable, add a bit of buttery spread. For a stiffer frosting, add more powdered sugar.
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