Food & Cooking Recipes Dessert & Treats Recipes Vanilla-Bean Milk Frosting By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 13, 2018 Print Share Share Tweet Pin Email Photo: Kate Mathis Prep Time: 10 mins Total Time: 45 mins Yield: 3 cups Two types of vanilla -- the bean and the extract -- make this creamy bechamel-based frosting super aromatic. Use it to decorate our Chocolate Heart Cupcakes. Ingredients ¼ cup unbleached all-purpose flour 1 cup whole milk 1 teaspoon pure vanilla extract Pinch of kosher salt 2 sticks unsalted butter, room temperature 1 cup sugar 1 vanilla bean, split and seeds scraped Directions In a small saucepan, whisk together flour, milk, vanilla extract, and salt until smooth. Heat over medium-high, whisking constantly, until mixture becomes thick and resembles pudding, 3 to 4 minutes. Remove from heat; transfer to a bowl. Cover surface with plastic wrap and let cool completely, about 30 minutes. In a stand mixer fitted with the paddle attachment, beat butter with sugar and vanilla seeds on medium speed, scraping down sides as necessary, until light and fluffy, about 2 minutes. Add milk mixture and continue to beat until frosting is light and fluffy and looks like whipped cream, 2 to 3 minutes. Use immediately. Print