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!
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!
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:
YIELD: Enough to generously frost 24 cupcakes
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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