Friday, July 1, 2011

Vanilla Bean Buttercream

Vanilla Bean buttercream is one of my go-to's.  It's delicious on any classic cupcake but it also serves as a palate teaser tasting just like ice cream! So any time you're looking to make a cupcake that would taste great "a la mode" but don't want to worry about having to continuously scoop ice cream, try this trick instead!

Here's what you'll need:
1.5 sticks of butter (room temperature)
4 c. powdered sugar
2 tbs. whole milk or heavy cream (do NOT use skim -- it will make it runny)
1.5 tbs. vanilla extract
Seeds of one whole vanilla bean

Begin by creaming your butter and gradually add 2 c. of powdered sugar, 1/4 c. at a time.  Next, add 1 tbs of the milk or cream and your vanilla. Then continue to add the rest of your powdered sugar, 1/4 c. at a time, and finish with your final tbs. of milk or cream.

When it's reached a desired consistency, slice your vanilla bean right down the middle, lengthwise.  Take your knife and glide it along each half of the bean to seemingly flatten it while pulling the seeds and adding them to the buttercream.  Continue mixing until the seeds have fully integrated in to the frosting.

Voila!  Pipe or frost it on to your favorite cupcake for that "a la mode" taste.  It's pictured here on my delicious Root Beer Float cupcakes! Notice how you can see the vanilla bean seeds?

What's your favorite "go-to" frosting? Chocolate? Cream cheese?  If you have a recipe blog, share your favorite recipe posts with us here!

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