Vanilla Bean Frosting
- Anthology of Crumbs
- Oct 4
- 1 min read
1
Searing the Beef
Add more milk, a teaspoon at a time, for a softer texture if piping.
Substitute almond extract for a variation in flavour.
This frosting keeps well covered in the fridge for up to 5 days; bring to room temperature and rewhip before using.
Notes
1
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and pale, about 1 minute.
2
With the mixer running on low, slowly add the icing sugar, about 1 cup at a time, letting it blend in before adding more.
3
Pause to scrape down the sides and bottom of the bowl, then add the vanilla bean paste along with a splash of milk or cream. Beat until smooth.
4
Increase the mixer speed to medium-high and whip for 2–3 minutes, until the frosting is light, fluffy, and easily spreadable.
Instructions
2 cups (450 g) unsalted butter (room temperature)
1 tablespoon vanilla bean paste (or 2 teaspoons pure vanilla extract)
4 ½ cups (560 g) icing sugar (sifted)
2 tablespoons (30 ml) whole milk or cream (as needed)
Vanilla Bean Frosting
Anthology of Crumbs
Every baker has a basic vanilla frosting they turn to again and again. Mine is rich with butter, speckled with vanilla bean, and whipped until light and fluffy. Perfect for filling layer cakes, piping onto cupcakes, or spreading across the top of a simple loaf cake, it’s the frosting that never disappoints.
Servings :
About 4 cups
Calories:
Prep Time
15 min
Cooking Time
0
Rest Time
0
Total Time
15 min
Comments