Vanilla Bean Buttercream Frosting

 

 

 

 

 

 

In this post, I will be showing you how to make a vanilla bean buttercream frosting. Unlike regular vanilla buttercream frosting, this frosting makes use of actual vanilla bean seeds either from the pod itself or a concentrated vanilla bean paste. It is very rich and creamy and adds a lot of flavor to baked goods. A special attribute of this frosting is that you can actually see the tiny vanilla seeds in it which gives the frosting a homely and quaint look. If you want a regular vanilla buttercream frosting, you can find a recipe for that here. This recipe can be divided or multiplied according to your needs.

 

 

 

 

 

 

 

 

INGREDIENTS:

(1) 452 Grams Unsalted Butter (2 Cups) (See Note 1)

(2) 920 Grams Icing/Confectioners/Powdered Sugar (8 Cups)

(3) 1 Vanilla Bean Pod or 1 Tablespoon Vanilla Bean Paste

(4) 6 Tablespoons Whipping Cream (See Note 2)

NOTES:

(1) The butter should be at room temperature. I prefer using unsalted butter for my frosting. If however you prefer the taste of salted butter in frosting, you can use that instead. Unlike my regular vanilla buttercream frosting, this recipe does not include shortening. This is because this is a very rich tasting frosting and shortening will take away from that richness.

(2) In place of whipping cream, you can use milk (whole or reduced fat). If you want a thinner frosting, keep adding milk in tablespoons until you get to the consistency you like.

 

 

 

 

 

 

PROCEDURE:

(1) In the bowl of your stand mixer fitted with the paddle attachment, cream the butter at medium-high speed until it is soft and creamy. Use a rubber spatula at intervals to scrape the sides and bottom of the mixing bowl.

 

 

 

 

 

(2) With the mixer running at low speed, add the icing sugar to the creamed butter in 1/2 cup increments until all the icing sugar has been added. This method ensures that the sugar incorporates well into the butter. It will also keep the icing sugar contained in the mixing bowl.

 

 

 

 

 

 

(3) Next, add the whipping cream to the frosting and beat at low speed until incorporated into the frosting.

 

 

 

 

 

 

(4) Next, add the vanilla bean paste or vanilla seeds. If using a vanilla pod, divide it into two, scrape out the seeds with a knife and add the seeds to the frosting.

 

 

 

 

 

 

 

 

 

 

 

 

TIP: Do not discard the pods. They can be placed in your sugar jar to make vanilla sugar.

(5) Beat the frosting at high speed for a couple of minutes or until light and fluffy. Be careful not to over mix the frosting so as not to create a lot of air holes in it.

 

 

 

 

 

(6) This frosting is now ready to be used used on your cakes, cupcakes and other baked goods. Leftover frosting can be stored in a sealed container in the fridge for a week.

 

 

 

 

 

 

BONUS RECIPE:

(1) Chocolate Buttercream Frosting. Recipe here.

 

 

 

 

 

 

(2) Raspberry Buttercream Frosting. Recipe here.