Yields enough frosting for 24 cupcakes or 1-2 layer 9″ cake
Recipe by Chef Louise Mellor
- 6 cups confectioners’ sugar – sifted
- 1 vanilla bean scraped
- pinch of salt
- 16oz unsalted butter, softened to room temperature
- 2 teaspoons clear vanilla extract
- 1 to 2 tablespoons milk or cream
In a standing mixer fitted with a whisk attachment, whisk together the scraped vanilla bean, salt, and butter.
On low/medium speed, slowly add in the sifted sugar until completely combined.
Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add in the vanilla and milk and continue to beat on medium speed for 1 minute more, adding more milk if needed for spreading consistency.