Some of you may already know this, but my husband and I have two daughters. After the birth of my older one my husband would often say that when she wants something he is eating he doesn’t feel any resentment. I feel that way too – most of the time. That said, I distinctly one time I felt differently. She was little, between 2 and 3. I had heard about a bakery called Prairie Girl & popped in to try a cupcake. Usually I am underwhelmed by most cupcakes so I got two minis. A Vanilla with Vanilla Bean frosting for her and a Chocolate with Peanut Butter frosting for me. Just for funsies I tried a little bit of her vanilla frosting. It took every ounce of my being to give it back to her because all I wanted to do was to devour it.
In case you are wondering, yes I went back and got another cupcake for myself.
When I realized that there is a Prairie Girl cookbook I had to have it and try that amazing Vanilla Bean Buttercream. I was not disappointed. I think it is the combination of Vanilla Bean and Cream Cheese that makes this frosting truly special. Don’t take my word for it though – try it yourself!
Huge Bonus: It pipes beautifully.
Observant readers may think this is a familiar set up and you would be right. The frosting is the one I used in my Eid tablescape post a few weeks back. I still love it and if you’re looking to add some of that whimsy in to your Eid decor then I suggest you order the right cutters from With a Spin pronto!
- 1 1/2 cup salted butter at room temp
- 6 oz cream cheese at room temp
- 2 tbsp whipping cream
- 1 tbsp vanilla bean paste or seeds from one pod or 2tsp VE
- 6 cups icing sugar
Beat the butter, cream cheese, cream, vanilla of choice, and 3 cups of icing sugar till smooth, about 3 minutes
With the mixer on medium add the remaining icing sugar, a cup at a time for 4 minutes
Now crank up the speed and beat to luxurious fluffiness for about 3-4 minutes.
Makes 6 cups.