Vanilla Buttercream

Originally from Cook’s Illustrated, via Brown Eyed Baker, slightly modified by me.

Unfortunately Sam does not care for this frosting, but everyone else loves it.

2.5 sticks butter, softened
(optional:  1 vanilla bean, halved lengthwise)
2 teaspoons vanilla
2.5 cups powdered sugar (10 oz)
1/8 teaspoon salt
2 Tablespoons heavy cream

In a stand mixer beat the butter at medium-high speed until smooth, about 20 seconds.  (Optional:  using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combined, about 15 seconds.) Add powdered 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 cream, and beat tat 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.

Published in: on July 13, 2016 at 6:21 am  Leave a Comment  

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