2 cups (16 oz.) unsalted butter, room temperature
4 1/2 – 5 cups powdered sugar, sifted
1 vanilla bean, pulp removed
1 teaspoon vanilla extract (or sub out some Baileys)
3-4 tablespoons whole milk

Mix the butter until very creamy (about 3-5 minutes).

Split the vanilla bean down the middle. With a pairing knife, scrape out the seeds from the bean. Add them to the creamed butter and mix, pulsing slowly (save your pods and throw them in a jar of sugar. I keep vanilla sugar on hand it is a great way to dress up any dessert).

Add the sifted powdered sugar, 1 cup at a time until you get the consistancy that you desire. Add the milk and Bailey’s(or vanilla) slowly. I like a thicker butter cream, so I tend to use more sugar and less milk.

Frost the cupcakes with a pastry tip of your choice or an off set spatula. Add food coloring if you choose, decorate with jimmies, sprinkles, or whatever would make a festive cupcake. 

- Recipe courtesy of Susan Salzman

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