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20 servings, 2 Tbsp. each
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Add seeds from 1 vanilla bean with the butter. Split vanilla bean in half lengthwise; scrape out seeds with tip of small knife.
Recipe makes enough to frost tops and side of 2 (8- or 9-inch) cake layers, top and sides of 13x9-inch cake or 24 cupcakes.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.