Whipped Vanilla Buttercream Icing
Ingredients
- 2-1/4 cups unsalted butter, softened
- 6 to 6-1/2 cups powdered sugar
- Seeds of 1 vanilla bean OR 2 teaspoons pure vanilla extract
- 2 teaspoons pure vanilla extract
- 1/4 cup to 1/3 cup milk
- Gell food colour, if desired
PRODUCTS
Instructions
- Beat butter at medium-low speed of electric mixer until smooth and creamy (1 to 2 minutes.)
- Gradually add 6 cups powdered sugar, vanilla bean seeds,and vanilla extract with mixer at low speed, scraping bowl occasionally. Mix until blended.
- Beat at medium-high speed 3 to 5 minutes, until buttercream is light and airy and nearly white. If needed, add the additional powered sugar or milk until desired consistency.
- Add food colouring a few drops at a time, if desired. Mix well until desired colour is achieved.
- Perfect for use on the Vanilla Bean Butter Cake!
Recipe Tip: If your vanilla bean is not soft and flexible, simply soak in hot tap water until pliable. Place bean on a cutting board and slice lengthwise using a sharp knife or razor. Open bean and scrape the seeds out using the tip of a knife.
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