Vanilla Bean buttercream
If you’ve ever dreamed of frosting that’s silky, creamy and packed with real vanilla flavor, but without all the extra sugar, this is about to become your new favorite! Frosting can either make or break a dessert. I love a soft sugar cookie (see my post for an easy recipe) but sometimes the frosting is way too sweet and takes away from the flavor of a cookie. I really wanted to find a way to keep the vanilla creamy taste but make it with the right amount of sweet. I have narrowed down that perfect middle and now it’s time to share. Using vanilla bean paste (or fresh) for that rich, aromatic flavor, this frosting hits all the right places. Perfect for cakes, cupcakes and sugar cookies. It’s proof you don’t need heaps of sugar to enjoy a luxuriously smooth, melt in your mouth frosting.
Light Vanilla Bean Buttercream
(Reduced Sugar)
Soft & Airy
Just-sweet (not overpowering)
Pipes and spreads beautifully
INGREDIENTS
1 C unsalted butter, Softened
1-1 1/4 Cups powdered sugar, sifted (start with 1 C and taste for the amount of sweet you’re looking for)
2-3 Tbsp heavy cream (or milk)
1 Tsp vanilla bean paste (or seeds from 1/2 vanilla bean)
1/4 tsp vanilla extract
Pinch of salt (essential for balancing out the sweet)
INSTRUCTIONS
Beat butter on medium-high 3-4 minutes until very pale and fluffy
Add powdered sugar 1/2 C at a time, mixing well and tasting as you go
Add vanilla bean paste, extract and salt
Beat in heavy cream 1 Tbsp at a time until light and spreadable
Whip on high 1-2 minutes for extra airiness
TIPS
Use real butter, not shortening
Whip longer than usual to incorporate air
stop adding sugar once it tastes balanced and to the sweetness you desire
Salt is key. It rounds the sweetness
STORAGE
Room temp: 1 day
Refrigerated: 5 days (re-whip before using)