Wednesday, March 17, 2010
Today's recipe for vanilla bean buttercream hardly needs an introduction. But it can't hurt to share this tempting description from Cupcake Project (where I found this brilliant frosting): "It tastes just like melted vanilla ice cream." Yea...don't even try to tell me you didn't drool a little as you read that ;p. And that description's spot on. Who'd have thought adding vanilla seeds rather than just extract (pure, of course) would provide such a boost in flavor?
Part of the beauty of this buttercream is in its simplicity, and you shouldn't mess with a good thing. My only change was out of necessity since I had no readymade paste. I instead used a homemade paste of seeds freshly scraped from a vanilla bean mixed with a few drops of extract. It worked like a charm, so please feel free to make the frosting with either. Just be mindful when you "quality check," or half of it may mysteriously disappear before making it onto the cake...
P.S. - Happy St. Patty's Day! I swear there's a hint of green in the photo below, so don't you dare pinch me hehe.
Vanilla Bean Buttercream Frosting [Printable Recipe]
Very slightly adapted from Cupcake Project
1 1/2 C powdered sugar (add more until it reaches your preferred consistency)
1/2 C unsalted butter (room temperature)
1/4 teaspoon salt
2 teaspoons vanilla bean paste (add more to taste)
[I used seeds from 1 whole vanilla bean plus 1/2 teaspoon pure vanilla extract]
1 tablespoon milk
Mix together sugar and butter until they are blended and creamy. Add vanilla bean paste [or pulp plus pure extract], salt, and milk and continue to beat for another minute. If desired, add more vanilla bean paste to taste, or more powdered sugar to make it stiffer.