Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Vanilla Bean Buttercream — smooth, silky frosting made with real vanilla beans. Notes: light floral top, creamy custard mid with honey, warm woody finish and a clean, lasting vanilla aroma.
Taste: top—sweet floral; mid—vanilla custard; finish—warm, woody.
Pairs with: vanilla or butter cakes, chocolate cakes & brownies, fruit tarts & pavlovas, coffee & caramel desserts, cookies & sandwich biscuits.
Use: chill briefly for piping; bring to room temp for spreading. Add scraped vanilla seeds or extra extract for more vanilla. Fold in a little stabilized cream or mascarpone to lighten. Store refrigerated in an airtight container up to 5 days; re-whip after warming. Freeze up to 1 month.
Ingredient highlight: real vanilla beans give the perfumed, woody character—perfect for refined, aromatic desserts. —Chef Cecile Cannone.
Vanilla Bean Buttercream — smooth, silky frosting made with real vanilla beans. Notes: light floral top, creamy custard mid with honey, warm woody finish and a clean, lasting vanilla aroma.
Taste: top—sweet floral; mid—vanilla custard; finish—warm, woody.
Pairs with: vanilla or butter cakes, chocolate cakes & brownies, fruit tarts & pavlovas, coffee & caramel desserts, cookies & sandwich biscuits.
Use: chill briefly for piping; bring to room temp for spreading. Add scraped vanilla seeds or extra extract for more vanilla. Fold in a little stabilized cream or mascarpone to lighten. Store refrigerated in an airtight container up to 5 days; re-whip after warming. Freeze up to 1 month.
Ingredient highlight: real vanilla beans give the perfumed, woody character—perfect for refined, aromatic desserts. —Chef Cecile Cannone.