Step 1

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.

Step 2

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.

Step 3

Add the vanilla extract, vanilla bean seeds, salt, and cream or milk.

Step 4

Whip on high speed for another 3-4 minutes until very light, creamy, and fluffy.

Step 5

Use the buttercream straight away or keep it refrigerated for up to 4 weeks. Before use, make sure it comes to room temperature.

Step 6

* 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.