One thing that I haven’t bought from the store in ages is frosting, whether I need it for a cake I am making or a batch of cupcakes homemade is always the way to go. The thing about homemade frosting that you discover is that it really isn’t all that hard to make and it tastes way better. Everyone needs a basic vanilla buttercream to work with and have in their repertoire, this one is my favorite! It has a light, fluffy texture and is so good that it is hard not to lick it right off the spoon. Definitely guilty of that on many accounts. Another great thing about this frosting is that it pipes so nicely on top of various cupcakes and cakes making an impressive presentation. I will be sharing a new cupcake base next week with all of you. In the meantime, use your favorite base or just go ahead and make a batch to enjoy all by itself, believe me, I won’t judge.
Whipped Vanilla Buttercream
20 tbsp. (2 ½ sticks) unsalted butter, softened
2 ½ cups confectioners’ sugar, sifted
1/8 tsp. salt
1 vanilla bean, split lengthwise
1 tbsp. vanilla extract
2 tbsp. heavy cream
What you’ll do:
In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar, the seeds from the vanilla bean and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl with a spatula and beat at medium speed until mixture is fully combined. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice, if needed.
Source:Cook’s Illustrated via The Way the Cookie Crumbles