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from Teresa's cookbook

Vanilla Bean Frosting




  • 8 tbsp. (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tsp. vanilla bean paste
  • 1/4 cup milk or cream (optional)
  • Preparation:
    1. in a bowl of a stand mixer with the paddle attachment, beat the butter to soften it some more. Add in the powdered sugar and vanilla bean paste. Continue beating on low speed until all is incorporated. If your frosting is too thick, add milk or cream, 1 tbsp. at a time. You don’t want it too runny.
    2. Once cupcakes have cooled, ice your cupcakes with whatever pastry tip you want.
    3. Store in an airtight container for a week. If you’re worried about the frosting going bad, you can keep it in the fridge for up to 2 weeks (although, the cupcake part might get kind of dry and hard).

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    modified: 2012.05.25 | created: 2012.05.13

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