Friday, May 14, 2010

Vanilla Bean Buttercream

Galvanized 3-Tier Stand found here.

Here is my foolproof recipe, perfect for frosting cupcakes, squishing between two cookies, or just eating straight out of the bowl. And I'm serious. It's not the best for piping, though, because it is so thick. So get out your offset spatulas.

(Hope my OB isn't reading... next weigh-in: 12 days.)

Just use these proportions, and multiply as necessary:


1 stick unsalted butter (room temp, but not too soft):
1 lb. powdered sugar :
1 1/2 tsp. vanilla extract :
3 T whole milk :
pinch of salt

Cream butter & sugar; add milk, vanilla, & salt; mix until thick & creamy.
(I always add a scraped vanilla bean, because why not?)

I tripled the recipe for the 24 cupcakes for my shower, and piled it on!

6 comments:

Sian said...

This sounds yummy, thanks for sharing. I love baking, especially cupcakes, so this would be perfect!

Mom2zqb said...

Sounds Yummy. I will have to try this out when my tummy starts behaving!

Tegan and Tage said...

As someone who ate one of those cupcakes when I really could not have fit ONE MORE BITE of food into my mouth, it was totally worth it.

Thanks for the recipe!

(P.S. Do you know how often I crave those vanilla bean cheesecake bars you made for my shower? Like DAILY. No joke.)

Amy said...

Thanks for this simple recipe! I am a buttercream girl through and through...will pick up some vanilla beans and make some for my daughter's 5th birthday cupcakes! Love your blog...

Jodie Mac said...

Just in time for my son's birthday party at preschool this week where I have to bring frosting to spread. I didn't want to have to bring store bough. Thank you! What is your favorite kid's cupcake recipe?

Laura said...

just one stick??? really??
oh my
my butter cream has waaaaaaaaaaaaay more butter
must be why my ass is waaaaaaaaaaaay bigger