Vanilla Bean Buttercream

By mm_food4me

Use this recipe from Vanilla Bake Shop to make its wonderful Meyer Lemon Raspberry Cupcake.

Ingredients

• 2 cups (4 sticks) unsalted butter, room temperature, cut into small pieces
• 3 1/2 cups confectioners' sugar, sifted
• Pinch of salt
• 1 vanilla bean, scraped
• 1 teaspoon pure vanilla extract
• 1/4 cup milk

Preparation

Step 1

1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until creamy. Slowly add confectioners' sugar; beat to combine, scraping down sides of bowl as necessary.

2. Add vanilla bean seeds and vanilla extract, and beat to combine. Slowly add milk and continue beating on medium-low speed until smooth and creamy, about 5 minutes.