This is the kind of buttercream frosting we all grew up with—it seems to bring out the kid in everyone and goes great on Vanilla Cupcakes
This recipe is part of a memorable spring brunch menu.
Servings: Makes enough to frost 24 cupcakes
- 1/2 cup (1 stick) unsalted butter , softened
- 1/2 vanilla bean , scraped
- 1/2 teaspoon salt
- 1/3 cup milk
- 4 cups confectioners' sugar (1 pound box), plus more if necessary
Cream the butter in a medium-size bowl until very smooth. Stir in the vanilla-bean seeds until they're evenly distributed. Add the salt and milk, and stir until combined. Sift the sugar over the butter mixture and stir the mixture until it's perfectly smooth. If the frosting is too loose, add a few more tablespoons of confectioners' sugar, and stir until smooth. Cover with plastic wrap until you're ready to use; mix well just before using.