Vanilla Bean Buttercream
Makes enough for 24 cupcakes
300 g unsalted butter, softened
1/4 teaspoon vanilla extract
4 tablespoons whole milk
675 g icing sugar
optional
1 vanilla bean, seeds only
300 g unsalted butter, softened
1/4 teaspoon vanilla extract
4 tablespoons whole milk
675 g icing sugar
optional
1 vanilla bean, seeds only
Beat butter on medium high speed until pale and smooth. About 5 minutes.
Add vanilla extract (and vanilla bean) to milk, mix to incorporate and set aside.
Add icing sugar to butter in two stages, mixing well after each batch.
Gradually add the vanilla milk mixture and beat for another 3-5 minutes or until almost white.
Scrape down the sides of the bowl and give it one last blast to blend it all together.

Source: Cupcake Jemma