New Addition To The Recipe Box!

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I love vanilla ice cream maybe even more than I love cake. It might just top as my favorite sweet treat. So, when I found this recipe - also dubbed "Vanilla Ice-Cream Frosting" - I jumped all over it. *YUM*

Originally posted on the Cupcake Project's blog, I came across it when reading about these Root Beer Float cupcakes from Cupcake Crazy Gem  (genius!):

The secret to this recipe?? It's all about the Vanilla Bean PASTE.

Vanilla Bean Paste is actually more of a syrup. It is much stronger than vanilla extract... and a bit more expensive... but you can really taste the difference! 

If you use vanilla beans, the downside there is that they can dry up. Vanilla bean paste lasts foreva. 

One tablespoon of vanilla bean paste is equal to one whole vanilla bean. Each four ounce jar contains 12 tablespoons of paste. Vanilla beans cost around $3 each (you do the math!).

If you want to purchase some of this goodness, word on the street is that you can find it at William-Sonoma and Sur la Table. However, you can also purchase it instantly here.

You can use vanilla bean paste in place of vanilla extract in any recipe, at any time. So, try it out! Let me know what cool cake flavor combos you use with it!

Vanilla Bean Buttercream Frosting Recipe
.:The Goods:.
  • 1 1/2 C confectioners' sugar (add more until it reaches your preferred consistency)
  • 1/2 C butter (room temperature)
  • 2 teaspoons vanilla bean paste (add more to taste)
  • 1 tablespoon milk

.:Put it all together:.
Mix together sugar and butter until they are blended and creamy. Add vanilla bean paste and milk and continue to beat for another minute. If desired, add more vanilla bean paste to taste, or more confectioners' sugar to make it stiffer.


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