Vanilla Bean Buttercream

I was just wondering if this recipe would be considered peanut free

Is it okay to make this the night before?

YUMMM! I LOVE BUTTER, MY HUSBAND CALLS ME A BUTTER-BABY. BUT LET IT BE KNOWN, HE LIKES IT.... THIS IS GREAT RECIPE. JUST REMEMBER LADIES

No error; just fabulous, scrumptious, to-die-for, (albeit heart-clogging) goodness! Try this; you'll love it.

The proportions in this recipe seem way off. Normally buttercream icing is made with 1/2 cup butter and 3 1/2 or 4 cups of confectioners sugar. This calls for 4 times the normal amount of butter! That can't be right. I think someone made an error when reducing the recipe from a larger quantity.

You do not have to refrigerate this icing. I found the icing to be too thin from the milk so I had to add extra sugar. I like to chill the icing a bit after mixing, it will stiffen it so it is easier to work with. Try to keep in a somewhat cool place, because it is butter icing, but it does not have to be refrigerated.

Do I need to refrigerate this recipe if on a 3 tiered cake and on cupcakes? I want to use it for my daughter's birthday party - please comment back if you know!! Thanks!

It is fancyflours.com, I had the same problem. Hope it helps, I have already placed my order.

On the april 3rd show at the end Martha mentioned Fancy Flowers, a place where you could buy the fancy liners for cupcakes, Does anyone have there website Nancy

I had to skip the vanilla bean -- they are 15 dollars for two here!!-- but added an extra half teaspoon of vanilla extract, and these turned out really well. I made two batches-- cupcakes for my girl's preK party-- and it was so good, i used the recipe to frost her birthday cake as well! I thought it was very pretty piped onto the cupcakes. This recipe passed the 3 and 4 year old test, both girls loved them. One child doesn't usually eat the frosting at all--a testimony to how good they are!