So this is the final installation of my 4th of July cupcake “series.” The ultimate, sweet, creamy and dreamy frosting! I’m pretty sure if a recipe is from the Brown Eyed Baker that you really can’t go wrong and I’m definitely glad that I gave her Vanilla Bean Buttercream a try! These disappeared quickly among our big crowd and from the one bite I got I totally understand.

I didn’t want to go with anything too out there so I thought my favorite white cake recipe tie-dye style would be great topped with this frosting. Anything with vanilla bean is sure to be a hit with me.

My favorite drink at Starbucks (I don’t like coffee) is the Vanilla Bean Frappuccino and this buttercream totally tastes like it…amazing. I’m not usually a huge fan of frosting, especially buttercream, because it’s always sugary but this was just the right consistency and sweetness.

I could have eaten it with a spoon.

After frosting a few pretty ones for pictures, my sweet 2nd cousin went in for the kill with her cupcake decorating skills. She was so sweet and waited very patiently for me to frost and photograph my cupcakes before it was her turn to help. I think she did a pretty darn good job for a 3 year old.

Here’s a great tip for filling piping bags without making a huge mess. Fit the piping bag with your tip then place it in a glass. Fold the bag over the glass then fill it with your frosting. Pull the bag back up and pipe.

I really hope you enjoy these amazing recipes, you won’t regret it.

Vanilla Bean Buttercream
recipe from Brown Eyed Baker
Yield: 3 cups (Enough for 24 cupcakes)

2½ sticks unsalted butter, softened
1 vanilla bean, halved lengthwise
2½ cups confectioners’ sugar
Pinch salt
1 teaspoon vanilla extract
2 Tablespoons heavy cream

1. In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.
2. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Linked to:
Sweet as Sugar Cookies
Cupcake Apothecary
Everyday Sisters