Tuesday, September 14, 2010

Vanilla Buttercream Frosting

I am finally going to blog about this frosting. I found it on one of the food blogs I read and since it used whipping cream instead of milk, it had to be awesome. . . And awesome it was! It was also easy to make, which is always a good thing, right? I am so sad this picture came out so blurry. . . just squint your eyes and imagine creamy whiteness topping your cupcake.

Here's the recipe:

2½ sticks unsalted butter, softened
1 vanilla bean, halved lengthwise (I didn't use this, i just added extra vanilla)
2½ cups confectioners’ sugar (10 ounces)
Pinch salt
1 teaspoon vanilla extract
2 Tablespoons heavy cream

:: In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a 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 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

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