Source: gwendomama
Ingredients:
- 2 sticks (1 cup) butter (unsalted is preferable)
- 1 tsp vanilla
- seeds from 1/2 large (or one whole small) vanilla bean
- (after splitting lengthwise, scrape seeds out with tip of butterknife onto a plate. save empty vanilla pod for vanilla sugar*)
- 4-6 cups powdered sugar
- 1/2 c (maybe a bit more) of heavy cream
Directions:
(Best results with a heavy duty stand mixer)
Cream butter for just a minute with the vanilla and then add 2 cups of the powdered sugar and cream together for 2-3 minutes, until it starts to get fluffy. Smear the vanilla bean evenly across the frosting, mix that in, then add 2 more cups sugar, mix that in slowly, add most of the heavy cream, and mix on high for another 5 to 7 minutes, until it is whipped up and shiny. Scrape sides in between mixing.
You can achieve your own favorite consistency by adding more sugar and/or cream and whipping up again. Use the frosting immediately so it doesn’t get crusty.
*put vanilla bean pod/husk and all others in the future in a large jar and cover with granulated sugar. voila! vanilla sugar!
Cream butter for just a minute with the vanilla and then add 2 cups of the powdered sugar and cream together for 2-3 minutes, until it starts to get fluffy. Smear the vanilla bean evenly across the frosting, mix that in, then add 2 more cups sugar, mix that in slowly, add most of the heavy cream, and mix on high for another 5 to 7 minutes, until it is whipped up and shiny. Scrape sides in between mixing.
You can achieve your own favorite consistency by adding more sugar and/or cream and whipping up again. Use the frosting immediately so it doesn’t get crusty.
*put vanilla bean pod/husk and all others in the future in a large jar and cover with granulated sugar. voila! vanilla sugar!
