Easy Vanilla Bean Buttercream
By America's Test KitchenPublished on June 6, 2011
Yield
Makes 1 1/2 cups, enough for 12 cupcakes
Ingredients
10 tablespoons unsalted butter, softened½ vanilla bean, halved lengthwise1 ¼ cups confectioners' sugar (5 ounces/142 grams)pinch table salt ½ teaspoon vanilla extract 1 tablespoon heavy cream
Before You Begin
If you prefer to skip the vanilla bean, increase the extract to 1 1/2 teaspoons. Any of the buttercream frostings (see related recipes) can be made ahead and refrigerated; if refrigerated, however, they must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent). This recipe can be doubled to make enough for a two-layer cake.
Instructions
- In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Using paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Yield
Makes 1 1/2 cups, enough for 12 cupcakesIngredients
Ingredients
Ingredients
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