This vanilla bean frosting is the creamiest, most luscious buttercream you'll ever try. Silky smooth and lighter on the sweetness, it's full of vanilla flavour.
For best results, always weigh ingredients where a weight is provided
Equipment
Heavy based medium saucepan
Stand mixer with paddle attachment
Instructions
In a small saucepan over low-medium heat, whisk together the milk, half of the sugar and the flour. Continue to heat and whisk gently but regularly for another 3-4 minutes until you have a very thick paste (like thick pudding).
Transfer it to a plate, spread it out to about 1cm thick, then cover it with plastic wrap pressing the plastic wrap to the surface. Let it cool to room temperature before using (you can speed this up in the fridge but make sure it’s not cold when you use it).
In a stand mixer with paddle attachment, beat the butter and remaining sugar for about 5 minutes on medium-high speed or until very light and creamy – scrape down the sides of the bowl every so often.
Meanwhile, use a paring knife to cut the vanilla bean in half lengthwise, then use the back of the knife to scrape out the seeds.
Add the vanilla seeds and salt to the butter mixture and beat for 20-30 seconds to combine.
Now add the milk paste mixture a dessert spoonful at a time, beating on low-medium speed for about 30 seconds between each. Again, scrape down the sides often.
Now beat for a good 5-6 minutes on medium-high, until it looks creamy, thick and smooth. If it looks like it’s splitting, just keep beating, it will come together.
Use the frosting immediately. If it looks like it’s starting to split, just give it a good beat to emulsify again. This frosting can easily be coloured as well with powdered or gel food colouring.
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Notes
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
If at any time, the mixture looks like it's separating give it another beat to emulsify it again.
The vanilla buttercream is quite aerated once it's finished beating. I don't bother, but if you want to remove a little air, just use a spatula to mix and press it against the sides of the bowl for a minute or so.
Once piped the buttercream will hold it's shape. It's best to frost cupcakes or cakes immediately then chill them. You can chill the buttercream but it will likely separate as you bring it to room temperature and you'll need to give a good whip to emulsify again.
There is enough frosting to generously top 12 cupcakes.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.