MAKES ABOUT 1½ CUPS, ENOUGH TO FROST 12 CUPCAKES
If you prefer to skip the vanilla bean, increase the extract to 1½ teaspoons. Any of the buttercream frostings can be made ahead and refrigerated; if refrigerated, however, the frosting must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (by at least 50 percent).
10 |
tablespoons (1¼ sticks) unsalted butter, softened |
½ |
vanilla bean, halved lengthwise (see note) |
1¼ |
cups (5 ounces) confectioners’ sugar |
Pinch table salt |
|
1 |
tablespoon heavy cream |
½ |
teaspoon vanilla extract |
In a stand mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a paring knife, scrape the seeds from the vanilla bean into the butter and beat the mixture at medium-high speed to combine, about 15 seconds. Add the confectioners’ sugar and salt and beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until the mixture is fully combined, about 15 seconds. Scrape down the bowl, add the heavy cream and vanilla extract, 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 the bowl once or twice.