Vanilla Bean Buttercream
This buttercream is so light-and-fluffy, with a delicate vanilla flavor. I love the look of all the little specks of vanilla bean. So pretty. So simple. So good. Let´s not forget delicous, I swear you will want to eat it by the spoonful. I have no doubt it will become a favourite recipe, for frosting your cakes and cupcakes!
1 cup salted butter, softened
2 vanilla beans (seeded) OR 1 Tbsp. vanilla bean paste
2 teaspoons pure vanilla extract
4 cups powdered sugar
3-5 Tbsp. heavy cream (or milk if you don't have cream)
Using a stand mixer, cream together the butter, vanilla bean paste (or the scrapings from 2 beans*), and the vanilla extract with the paddle attachment, scraping down the sides as necessary, continue mixing until it's smooth.
Add in the powdered sugar, one cup at a time until it's all incorporated and moist. The mixture will be stiff.
When all the sugar is mixed in, you can begin to add heavy cream, a tablespoon at a time until the consistency is good for you! I like the frosting to be stiff enough to pipe.
Add more cream and/or vanilla bean paste until it's perfect for you!!
Scoop the icing into a piping bag fitted with the tip of your choice, then pipe on to your cooled cupcakes. Alternatively, you can just spread your icing on top of the cupcakes.
Top with your sprinkles if desired.
*Slit open the vanilla bean with the tip of a sharp knife, and carefully scrape the seeds from the pod and add to the bowl.
1 cup salted butter, softened
2 vanilla beans (seeded) OR 1 Tbsp. vanilla bean paste
2 teaspoons pure vanilla extract
4 cups powdered sugar
3-5 Tbsp. heavy cream (or milk if you don't have cream)
Using a stand mixer, cream together the butter, vanilla bean paste (or the scrapings from 2 beans*), and the vanilla extract with the paddle attachment, scraping down the sides as necessary, continue mixing until it's smooth.
Add in the powdered sugar, one cup at a time until it's all incorporated and moist. The mixture will be stiff.
When all the sugar is mixed in, you can begin to add heavy cream, a tablespoon at a time until the consistency is good for you! I like the frosting to be stiff enough to pipe.
Add more cream and/or vanilla bean paste until it's perfect for you!!
Scoop the icing into a piping bag fitted with the tip of your choice, then pipe on to your cooled cupcakes. Alternatively, you can just spread your icing on top of the cupcakes.
Top with your sprinkles if desired.
*Slit open the vanilla bean with the tip of a sharp knife, and carefully scrape the seeds from the pod and add to the bowl.
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