Baking · Desserts

Vanilla Bean Buttercream

I’m always looking for the perfect frosting recipe. I may have found it. I knew I needed to make this one when I read in a description that it tasted like melted vanilla bean ice cream. Oh baby. I tweaked it a little, using cream instead of milk (which I always do). Guess what. It totally tastes like the last couple melty spoonfuls from a big serving of my favorite frozen treat. My kids and I licked the bowl clean and I kind of want to make another batch just to have around. Piped on top of my Banana Cupcakes – it even looks like soft serve. Yum yum.

Vanilla Bean Buttercream

3  C powdered sugar
1  C unsalted butter (room temperature)
1/2 teaspoon salt
1 teaspoons vanilla extract
1 vanilla bean
1 tablespoon whipping cream

Beat butter with an electric mixer until creamy. Add sugar a little at a time until they are blended and creamy. Using a sharp paring knife, cut vanilla bean in half lengthwise. Scrape innards from vanilla bean and add to butter/sugar. Add vanilla,  salt, and cream and continue to beat for another minute. If desired, add more vanilla bean extract to taste, or more powdered sugar to make it stiffer.

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