Ingredients
- 2 sticks unsalted butter at room temperature
- 1 tsp Watkins Vanilla Bean Paste
- 1/4 teaspoon Watkins Baking Vanilla
- 4 cups powdered sugar, sifted
- 3 Tablespoons half & half
Directions
- Place 2 sticks unsalted butter, room temperature, in a large mixing bowl and beat with an electric mixer on medium-high until fluffy and pale, about 4 to 5 minutes
- Pour in 1 teaspoon Watkins Vanilla Bean Paste and 1/4 teaspoon Watkins Baking Vanilla.
- Continue mixing for 1 to 1m 30s until the vanilla is fully blended and you can see it flecked evenly throughout the butter.
- Sift the sugar over the bowl: Set a fine-mesh strainer over the bowl and pour in 4 cups of sifted powdered sugar. Gently shake it back and forth so the sugar filters through, using a knife to break up any clumps and tossing what won't sift through.
- Mix until the sugar is completely worked into the butter
- Pour in 3 tablespoons half & half and keep mixing until the frosting turns smooth, light, and fluffy.
- Spread onto cake, cupcakes, cookies, or breads right away, or cover and store until you're ready to use it.
