25 Sep Whipped Vanilla Bean Frosting
It’s here! It’s here!
Finally, the debut of my vanilla frosting!
This is the base recipe (and my favourite recipe – I’m a big vanilla fan) for most of the frostings that we used in my shop. Its simple ingredients make it one of the easiest frostings to make and it can be whipped together in a pinch.
Be sure to use the best-quality vanilla extract that you can find and to beat the frosting long enough so that it’s fluffy, but not over-whipped. Once the frosting is finished, you can flavour it by adding a few tablespoons of fresh fruit puree, melted (and cooled) chocolate, caramel…the list is endless. Or, you can simply enjoy it for what it is – pure vanilla goodness!
Additionally, I put together a tutorial video for this frosting, where I talk about how much I love of butter-based frostings (frostings made with shortening make me cringe) – watch it below:
Whipped Vanilla Bean Frosting
Will generously frost about 15 cupcakes (or one thinly-iced 6-inch cake without a piped border)
- 2 cups (1 lb) unsalted butter, at room temperature
- 4 cups icing sugar
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste
In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth and creamy, about 30 seconds. Stop the mixer and add all of the icing sugar at once and mix on low speed until well-blended. Add the vanilla extract and the vanilla bean paste and beat on medium speed until light and fluffy, about 2 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula, then beat on medium speed again for about 30 seconds,
Fit a pastry bag with a piping tip of your choice (I used an #847 tip) and frost your cupcakes or use an offset spatula to frost your cake. Top with sprinkles, if your heart desires. Best eaten on the same day.