A light, fluffy frosting that tastes like the creamiest vanilla soft serve.
8 ounces sugar 20 ounces unsalted butter, softened to about 68°F In a 3-quart stainless steel saucier, combine the milk and split vanilla bean over medium heat. When the milk is steaming hot, remove from heat, cover, and steep at least one hour. Proceed as directed below, or refrigerate up to 24 hours to extract a deeper flavor before proceeding.Whisk the sugar and cornstarch together in a medium bowl, followed by the eggs.
Return milk to a simmer and discard vanilla bean after scraping out the flavorful seeds and pulp inside . Ladle 1/2 cup hot milk into the eggs and whisk to combine. Repeat with two more 1/2-cup additions, then pour the warmed eggs into the pot. Cook over medium heat, whisking constantly, until the custard turns thick and lumpy, about 3 minutes . As soon as the custard begins to bubble, set a timer and continue cooking and whisking for exactly 2 minutes longer.
Off heat, stir in vanilla extract, then pour custard into a large baking dish to speed the cooling process. Press a sheet of plastic against the surface and refrigerate until thick and cool, about 1 hour, or to roughly 68°F. Alternatively, refrigerate up to 1 week, then stand at room temperature until warmed to roughly 68°F.In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until fluffy and light, about 5 minutes.
Switch to the whisk attachment and whip on medium speed until the buttercream is airy, soft, and light enough to weigh approximately 6 ounces per cup. A heavier weight per cup indicates the frosting is too cool, and/or under-whipped, and will result in a dense, greasy frosting that may seem too sweet. To adjust the frosting's consistency, warm over a water bath until the edges have just begun to melt, then re-whip.
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