Get 15% off - Dogpound Hydration Supplements with discount code SMASHCITY.
Better than Liquid IV or Pedialyte.
Export 4 ingredients for grocery delivery
In a stand mixer fitted with the whisk attachment or using an electric hand mixer whip the butter until light and creamy for about 7-8 minutes on medium/high speed.
Once the butter is pale in color and light slowly add in the icing sugar one spoon at a time at medium speed. Let the sugar fully incorporate before adding in more sugar.
Add the vanilla extract, vanilla bean seeds, salt, and cream or milk.
Whip on high speed for another 3-4 minutes until very light, creamy, and fluffy.
Use the buttercream straight away or keep it refrigerated for up to 4 weeks. Before use, make sure it comes to room temperature.
* This recipe amount will generously cover at least 24 cupcakes and cover and fill an 8-inch sponge cake. It is easy to adjust this recipe as it is proportional, at a ratio of 2:That is two measures of sugar to one of butter. I.E. ** For six cupcakes it would be 3ozs/85g of butter, 170g and this will generously frost this batch.