Whipped Vanilla Buttercream Icing
- Enough to frost a 4-layer, 9-inch cake
- 15 min
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.