Speedy Vanilla Bean Buttercream Frosting

After my cake catastrophe, I didn't have time to make my planned Italian Buttercream Frosting. Last night, I just could not fathom making a syrup, streaming it into egg yolks and slowly adding butter to emulsify the whole thing. I wanted something quick, easy and preferably requiring only one bowl because after 2 cakes, most of my mixing bowls were in the dishwasher.

This modified method served my purpose well, providing me with a smooth, creamy frosting, if not exactly traditional. Matter of fact, most cooks usually use this method because true buttercreams are so time consuming. This method does leave you with a very light and very sweet frosting. I find that warming the half and half helps dissolve the sugar, making the frosting creamier. This frosting will keep about a week at room temperature and even longer in the fridge. If it is as hot and humid there as it is here, chilling it will make the frosting easier to work with. If you do decide to chill it, remember that the frosting will become stiffer because the butter will solidify some. You can either beat it lightly before using or add additional liquid to make it spreadable if you intend on keeping it cold. However you store it, cover the frosting tightly to prevent it from becoming crusty and dry.

Makes ~2 c., enough to frost one 9", 2 layer cake

1 c. butter, softened
4 c. powdered sugar
3 tbsp half & half
1 tsp pure vanilla extract
1 vanilla bean, scraped

1. Using a mixer, cream butter until light and fluffy.
2. Slowly add powdered sugar.
3. Continue beating until smooth.
4. Place half & half in a very small bowl or teacup.
5. Add vanilla bean caviar to half & half, then warm in microwave 15 sec on HIGH.
6. Add vanilla extract and half & half mixture to the creamed mixtured.
7. Beat to incorporate.