This is fluffy, delicious, melts in your mouth, and perfectly vanilla! This makes enough frosting for about 3 dozen cupcakes (with generous and lofty peaks of frosting!) or a double layer 9 inch cake.
This easy recipe involves slicing open a real vanilla bean pod, scraping up all the lovely vanilla specks and simmering them in some cream. Your kitchen will smell AMAZING.
Meanwhile, whip the butter until it is pale and fluffy!
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When you whip the heavenly vanilla infused cream into the butter and sugar, you will have one amazing vanilla frosting to top your cakes with!
- 5 1/2 cups powdered sugar
- 3/4 c unsalted butter ( 1 1/2 sticks), at room temperature
- 3/4 c heavy cream
- 3 tbsp vanilla extract
- 1 vanilla bean
- Pour the cream into a small pot over medium- low heat. Slice open the vanilla bean vertically down the length of the bean, and use a knife to scrape out all the beans and add to the cream. Add the remainder of the bean pod to the cream. Simmer for only 5 minutes until fragrant and do not allow to boil or evaporate. Remove the bean pod and strain the cream with a fine sieve if necessary to remove any woody strands from the cream. Set aside and allow to cool to room temperature.
- Whip the butter at medium speed until pale and fluffy.
- Add the vanilla extract. Whip at medium then high speed for 1 minute.
- Sift the powdered sugar once or twice to remove any clumps and to aerate.
- Add the sifted powdered sugar, 1 cup at a time, mixing well.
- Add the vanilla bean infused cream and stir well.
