Simple Vanilla Bean Buttercream Frosting
A Simple Vanilla Bean Buttercream Frosting, made according to this recipe, including shortening as one of the fats will give the frosting the kind of whiteness you see in the great photos of the icing on the web site, This Gal Cooks. Although shortening does not contribute much in terms of flavor, it does plenty to provide stability and longevity as well as whiteness to a frosting. For those reasons, shortening is a popular addition to frosting of this kind.
The flavor in this recipe is brought on by the vanilla bean. If you have never used fresh vanilla, now is a great time to try it, with this recipe for Simple Vanilla Bean Buttercream Frosting. Vanilla bean comes from an orchid, is hand picked, and is the second most expensive spice, right behind saffron, to purchase. A good whole vanilla bean can cost you several dollars, but do not hesitate to buy it. You can use and re-use that vanilla bean many times over and you will get your money’s worth when you do. Here the interior flesh of the vanilla bean is used. It will give a slight graininess to the frosting, but the slight change in texture is well worth the improved flavor brought on by using real vanilla. As well, if you added vanilla in the liquid form, the color would darken the bright white achieved by using shortening in the frosting, and you might not want that in the recipe you are making. In any event, working with a vanilla bean is a real pleasure as the scent will be very strong and perfumed as you cut and scrape the bean.
This recipe is simple to make. Be very sure that the fats are well blended and then blend again when the sugar is added to ensure an airy and light frosting. It is a visually appealing frosting that will have the rich scent of vanilla in it. Enjoy.
Learn MORE / Get RECIPE at This Gal Cooks
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