Comments on: Easy Vanilla Bean Buttercream

By: Angel

Angel — Wed, 18 Jan 2012 23:22:54 +0000

My mom always told me to do this trick: With any recipe add an extra egg and a package of pudding mix (any flavor) to make it more moist.

By: Rootbeer Float Cupcakes « Binny's Buns

Rootbeer Float Cupcakes « Binny's Buns — Tue, 10 Jan 2012 20:29:33 +0000

[...] Rootbeer Float Cupcakes I am going to start this blog post off with, I was not thrilled at the way these cupcakes looked, but the taste was pretty good. I am not a fan of soda, but when I do indulge, I like rootbeer to quench my thirst. My fiance and I were going up to Stratton Mountain in Vermont to watch the US Open snowboarding competition with Brendan’s brother and his girlfriend. I decided since they were being so kind as to let us stay with them, I would bring them a treat. That is when I found the recipe for rootbeer float cupcakes on The Cupcake Project! (Please note: this was also because I needed to use up some of the BJ’s sized case of rootbeer that Brendan compulsively bought-so I was on a mission to find a cupcake with rootbeer in it!) I used the cupcake base recipe from The Cupcake Project, and the vanilla bean buttercream from Brown Eyed Baker. [...]

By: Recipes by hmlo - Pearltrees

Recipes by hmlo - Pearltrees — Fri, 06 Jan 2012 08:00:07 +0000

[...] Easy Vanilla Bean Buttercream | Brown Eyed Baker Since posting my last couple of cakes (see Tinkerbell and Super Mario Brothers ), I have received a number of comments and emails from readers asking what types of recipes, fillings and frostings I use for the cakes. It really all depends on what the person asks for, so I thought I would start by sharing one of the most raved-about fillings I use. This is the standard vanilla buttercream I use when someone requests a simple buttercream filling for a cake, and it always gets insanely rave reviews. [...]

By: kelsey

kelsey — Sun, 02 Oct 2011 15:23:11 +0000

i adore making this vanilla buttercream filling. i ate a cupcake with a similair frosting and fell in love with the texture and taste. this recipe is even better than the first one i tried! i always get compliments, and i have added cocoa to it to make a vanilla chocolate buttercream. THANKS FOR THE RECIPE!!!

By: Erin

Erin — Thu, 25 Aug 2011 01:58:06 +0000

So I tried this frosting recipe tonight and it needs a little tweaking. It was quite tasty but a little on the soft side. I thought it needed to be a tad stiffer and I didn’t even add the full amount of butter. I used two softened sticks vs. the two and a half the recipe calls. I feel like it was the perfect consistency before I added the 2 tbsp of cream so next time I would add just 1 tbsp or none at all. I tried to add a little more powdered sugar to stiffen it up a bit but then it started to taste too sweet. It was still good but wanted to see if u had any other tips for thickening up a soft frosting.

By: Candace

Candace — Fri, 19 Aug 2011 22:24:48 +0000

I just have to say, 2 1/2 sticks of butter is not a measurement. There are 1/2 C sticks of butter, 1 C sticks, and the ones I get at Costco are 2 C.

On an other note, I am looking forward to making this recipe. I just made a vanilla bean cake and the batter was so light and fluffy. They just came out of the oven and all they are missing is this wonderful buttercream recipe.

By: Vanilla Bean Buttercream and Completed 4th of July Cupcakes! « Meg's Everyday Indulgence

Sat, 02 Jul 2011 13:51:25 +0000

[...] Bean Buttercream recipe from Brown Eyed Baker Yield: 3 cups (Enough for 24 [...]

By: Lemon-Raspberry Cupcakes with Vanilla Bean Buttercream - The Hazel Bloom

Lemon-Raspberry Cupcakes with Vanilla Bean Buttercream - The Hazel Bloom — Mon, 09 May 2011 15:08:13 +0000

[...] Vanilla Bean Buttercream from Cook’s Illustrated via Brown Eyed Baker [...]

By: jen

jen — Thu, 05 May 2011 09:41:19 +0000

Wow buttercream with real cream. This sounds sooooo yummy. I am going to make cupcakes and use this as a topping. Can’t wait to try it out.

By: I Bake: Coconut Vanilla Bean Cupcakes | Woodland Dreams

I Bake: Coconut Vanilla Bean Cupcakes | Woodland Dreams — Tue, 05 Apr 2011 03:24:51 +0000

[...] w/Vanilla Bean Frosting Makes approximately 24-30 cupcakes. Recipes adapted from Food Network & BrownEyedBaker Ingredients: 3/4 pound (3 sticks) unsalted butter, room temperature 2 cups sugar 5 extra-large eggs [...]

By: Amanda

Amanda — Thu, 31 Mar 2011 23:04:36 +0000

I think I found my new favorite icing. I can’t even begin to write how delicious this was!

By: Laura

Laura — Mon, 28 Mar 2011 01:48:17 +0000

I’ve never been a big fan of buttercream, but I’m happy to say that this recipe is the exception! Seriously! Light, fluffy, and not to sweet – it is perfect and it will now be my go-to recipe for vanilla icing.

By: Salted Peanut Chews | Brown Eyed Baker

Salted Peanut Chews | Brown Eyed Baker — Thu, 24 Mar 2011 05:29:13 +0000

[...] year ago: Easy Vanilla Bean Buttercream Two years ago: Blueberry Crumb Cake Salted Peanut [...]

By: Michelle

Michelle — Mon, 14 Mar 2011 18:55:09 +0000

Made this today… YUM! Really love it. I used Vanilla Bean Paste instead of the vanilla bean/vanilla. Turned out beautiful and delicious!
Thanks for postine!

By: Evie

Evie — Mon, 21 Feb 2011 06:00:10 +0000

I can’t wait to try this recipe! Made the mocha cupcakes with espresso buttercream and LOVED it!!!! I’ve been looking for a buttercream frosting recipe, and many I’ve found call for 8 cups of sugar to 1 cup of butter, which comes out way too sweet… I thought it was crazy to use that much sugar, especially since the name is BUTTERCREAM…

By: Michelle

Michelle — Sun, 24 Oct 2010 18:51:52 +0000

I’m glad you enjoyed this, love the addition of lemon zest!

By: Echo @ Barely Mommy

Echo @ Barely Mommy — Tue, 19 Oct 2010 05:06:21 +0000

I have been experimenting with different buttercream recipes, and this is the first one that hasn’t come out thin. It’s so light and fluffy! I substituted lemon zest for the vanilla bean and it made a wonderful lemon buttercream.

Thank you!

By: Michelle

Michelle — Tue, 05 Oct 2010 15:39:12 +0000

Oooh vanilla bean paste sounds lovely Christie! Your cake sounds like it was INCREDIBLE! Pass me a piece?

By: Christie

Christie — Tue, 05 Oct 2010 13:28:30 +0000

This was a creamy, dreamy creation! I omitted the vanilla extract & pod and just used vanilla bean paste to taste. (my new favorite ingredient!) I have a sea salt grider that I used and the results were heavenly! Not sickeningly sweet like most buttercreams – I think the cream has a lot to do with that. This is my forever go to recipe. Even my husband and teenaged boys loved it!I made a densed up version of a coffetti box cake and did a slight raspberry poke cake treatment on it with this buttercream. It was awesome…

By: Denise

Denise — Sat, 07 Aug 2010 18:25:41 +0000

This was a very good recipe. Perfect topping to my cupcakes. Thanks!

By: Jill

Jill — Wed, 16 Jun 2010 15:14:30 +0000

I tried this recipe to top off a chocolate guiness cupcake recipe I found. The result = stellar. The buttercream is creamy and light, perfectly sweet. The real vanilla bean gives a really fresh taste. I am a big fan!

By: Ginelle

Ginelle — Sat, 12 Jun 2010 21:48:05 +0000

Hi Michelle! Do you recommend any vanilla cake/cupcake recipes? I have been seeking a really moist vanilla cupcake reminiscent of one from a bakery and I hope you can help me. Thanks a bundle!

By: Dark Chocolate Cupcakes with Peanut Butter Frosting | Brown Eyed Baker

Dark Chocolate Cupcakes with Peanut Butter Frosting | Brown Eyed Baker — Thu, 10 Jun 2010 19:16:38 +0000

[...] apples? So many possibilities. The “secret ingredient” in this frosting, just as in the Easy Vanilla Bean Buttercream, is the heavy cream. It creates a smooth and fluffy frosting that is easy to slather or pipe [...]

By: Mie

Mie — Fri, 23 Apr 2010 09:54:30 +0000

Ooh, this looks perfect for my first attempt at cupcakes this weekend! Can this be coloured? I have those gel colourings. Thanks!

By: Michelle

Michelle — Tue, 20 Apr 2010 22:15:06 +0000

Hi Allie,

Yep, I have piped it on top of cupcakes. Enjoy!