Vanilla Bean Buttercream
Vanilla Bean Buttercream
Be sure to always use room temperature butter. This is an important step because if it is cold it will end up a lumpy mess and ain’t nobody got time for that. I learned this the hard way. I also prefer to use salted butter as it cuts down the sweetness a bit but alternatively you could use unsalted and add a dash or two of salt to the mix.
Add the 4 sticks butter to the bowl of your favorite mixer. KitchenAids are my jam but lately I’ve been reaching for my handheld mixer as you can sometimes control the mixing a little better.
Beat the butter until it becomes a smooth consistency, this should only take a minute or so.
Slowly begin to add the confectioner’s sugar in batches. I like to do about a cup at a time. Make sure your mixer is off when you do this or you will have a face and counter full of white powder and that is not a good look for anyone. Add in batches until all sugar is incorporated and you have the desired consistency. You do not have to use the entire bag of CS. If you need a frosting that is more stiff, you can use all but if you want something a little more spreadable use about ¾ of the bag. I know that is vague but you’ll get a feel for what you prefer once you practice.
At this point it’s a good time to add your liquid to make it extra smooth. My go to is heavy whipping cream but you can use just about any milk product. If you are going to add juices, sauces, etc. to flavor the buttercream then I would add the HWC last as you may not even need it and you don't want a runny buttercream.
Time for the star of the show, the vanilla bean. To open the vanilla bean, simply cut it in half and use the back of the knife to scrape out the beany goodness inside. Then just add to your frosting and mix. If you are going to use this buttercream as a base for other flavors just omit the vanilla bean. This buttercream recipe is so versatile I use it all the time and play around by adding other fun flavors like caramel sauce, instant coffee, jams, oreos...you name it!
Ingredients
Directions
Be sure to always use room temperature butter. This is an important step because if it is cold it will end up a lumpy mess and ain’t nobody got time for that. I learned this the hard way. I also prefer to use salted butter as it cuts down the sweetness a bit but alternatively you could use unsalted and add a dash or two of salt to the mix.
Add the 4 sticks butter to the bowl of your favorite mixer. KitchenAids are my jam but lately I’ve been reaching for my handheld mixer as you can sometimes control the mixing a little better.
Beat the butter until it becomes a smooth consistency, this should only take a minute or so.
Slowly begin to add the confectioner’s sugar in batches. I like to do about a cup at a time. Make sure your mixer is off when you do this or you will have a face and counter full of white powder and that is not a good look for anyone. Add in batches until all sugar is incorporated and you have the desired consistency. You do not have to use the entire bag of CS. If you need a frosting that is more stiff, you can use all but if you want something a little more spreadable use about ¾ of the bag. I know that is vague but you’ll get a feel for what you prefer once you practice.
At this point it’s a good time to add your liquid to make it extra smooth. My go to is heavy whipping cream but you can use just about any milk product. If you are going to add juices, sauces, etc. to flavor the buttercream then I would add the HWC last as you may not even need it and you don't want a runny buttercream.
Time for the star of the show, the vanilla bean. To open the vanilla bean, simply cut it in half and use the back of the knife to scrape out the beany goodness inside. Then just add to your frosting and mix. If you are going to use this buttercream as a base for other flavors just omit the vanilla bean. This buttercream recipe is so versatile I use it all the time and play around by adding other fun flavors like caramel sauce, instant coffee, jams, oreos...you name it!
