VANILLA BEAN BUTTERCREAM FROSTING

Vanilla Bean Buttercream Frosting

This is my go-to recipe for the best Vanilla Bean Buttercream Frosting –  so quick, so simple, so wonderful and just extra special!  I've lost track of how many batches of this I've made thru the years!

​Another family favorite that we hope you will love as much as we do!  

Vanilla Bean Buttercream Frosting

To remove the vanilla bean seeds, place the vanilla bean on a cutting board, and taking a very sharp and small knife, slice the bean open from one end to the other.

​Turn your knife over, and using the back-side of the blade, press down and scrape from one end of the bean to the other.   Voila!  You now will have fresh vanilla bean to use in your favorite recipe!

​And for an extra-special treat, place the leftover vanilla bean in a container with granulated sugar and cover.  Vanilla flavored sugar!

​You are welcome!

VANILLA BEAN BUTTERCREAM FROSTING

This is my go-to recipe for the best Vanilla Bean Buttercream Frosting –  so quick, so simple, so wonderful and just extra special!
​Another family favorite that we hope you will love as much as we do!  

Vanilla Bean Buttercream Frosting

INGREDIENTS:
1 cup unsalted butter (softened to room temperature)
4-5 cups confectioners’ sugar
¼ cup heavy cream
1 teaspoon vanilla extract
1 whole vanilla bean (seeds scraped)
½ teaspoon salt
 
HOW I MAKE THIS:

1. Place vanilla bean on a cutting board, and with the tip of a very sharp knife, slice along the entire length of the vanilla bean.  Using the back of the knife, press down and scrape the vanilla bean from one end to the other.  The vanilla bean seeds are now ready for your frosting! 
2. With a hand mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2-3 minutes.  Add 2-1/2 cups of the powdered sugar, cream, vanilla extract and the vanilla bean seeds.  Beat on medium speed until well combined. 
3. Add remaining powdered sugar and salt; increase to high speed and beat for a full 3 to 4 minutes, or until light and fluffy.  Adjust as necessary:  if the frosting is too thin, add additional powdered sugar; if it is too thick, add a tablespoon of additional heavy cream. 

 
YIELD:  Enough to generously frost 24 cupcakes
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NOTES:  Save the empty vanilla bean pods after you have scraped the seeds out.   Place in a canister with granulated sugar to make vanilla-infused sugar.  SO GOOD!

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