Sentences with phrase «soften chocolate and butter»

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Prepare the filling mixing softened butter, sugar, and grated chocolate.

Filling 1/4 cup butter, softened and cut into bits 1 to 1 1/2 cup brown sugar 2 to 3 tsp cinnamon 1 1/2 cup walnuts, coarsely chopped 1/2 cup golden raisins 1/2 cup chocolate chips (optional) 1 egg

1/2 cup (1 stick) Earth Balance, softened 1 cup granulated sugar 1/2 cup natural peanut butter (smooth or crunchy) 1 Ener - G egg 1T ground flaxseed + 3T warm water 1 cup whole wheat pastry flour 1/3 cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda Pinch of salt 1/2 cup peanut butter and / or chocolate chips

Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.

Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.

Let's start baking... Ooey - Gooey Chocolate Peanut Butter Cookie Dumplings Ingredients: 1 cup (8oz) cream cheese, softened 1 1/2 cups Oreo crumbs 1 cup Nutter Butter cookie crumbs 1 tsp pure vanilla extract 3/4 cup powdered sugar 32 wonton wrappers (found in produce section of grocer) water for sealing wonton edges Vegetable oil for frying Garnishes: Powdered sugar and chocolate ganache DirecChocolate Peanut Butter Cookie Dumplings Ingredients: 1 cup (8oz) cream cheese, softened 1 1/2 cups Oreo crumbs 1 cup Nutter Butter cookie crumbs 1 tsp pure vanilla extract 3/4 cup powdered sugar 32 wonton wrappers (found in produce section of grocer) water for sealing wonton edges Vegetable oil for frying Garnishes: Powdered sugar and chocolate ganache Direcchocolate ganache Directions: 1.

Peanut Butter Eclipse Cookies Ingredients: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1/3 cup dark chocolate cocoa powder 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1/2 tsp salt 2 cup all purpose flour 1 jar of your favorite brand of peanut butter Directions: In a mixer beat butter and shortening until sButter Eclipse Cookies Ingredients: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1/3 cup dark chocolate cocoa powder 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1/2 tsp salt 2 cup all purpose flour 1 jar of your favorite brand of peanut butter Directions: In a mixer beat butter and shortening until sbutter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1/3 cup dark chocolate cocoa powder 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1/2 tsp salt 2 cup all purpose flour 1 jar of your favorite brand of peanut butter Directions: In a mixer beat butter and shortening until sbutter Directions: In a mixer beat butter and shortening until sbutter and shortening until smooth.

Bittersweet Pecan Oat Double Chocolate Buttermilk Muffins Yields: 12 - 14 standard size muffins Ingredients: 1/2 cup unsalted butter, softened 3/4 cup sugar 1/3 cup cocoa powder 1/4 cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4 cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with papeChocolate Buttermilk Muffins Yields: 12 - 14 standard size muffins Ingredients: 1/2 cup unsalted butter, softened 3/4 cup sugar 1/3 cup cocoa powder 1/4 cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4 cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with papechocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with paper liners.

ingredients: 250 grams (1 1/4 cups) sugar 142 grams (1/2 cup plus 2 tablespoons, 10 tablespoons) butter, softened 1/4 teaspoon salt 3 eggs 215 grams (7.5 ounces, 1 2/3 cup fluffed and spooned) flour 140 grams (5 ounces, 2/3 cup) sour cream 4 finely chopped prune plums 1/3 -1 / 2 cup dark chocolate chips 1 tablespoon flour

Ingredients 1 1/2 cups all - purpose flour 1/2 cup unsweetened cocoa powder 1 tsp baking powder 1 tsp salt 1 12 - ounce package semi-sweet chocolate chips * 3/4 cup butter, softened and divided 1 1/2 cups packed brown sugar 3 eggs 1 tsp vanilla 1 - 1 1/2 cups chocolate chips of your choice

ingredients CAKE BARS: 1 and 3/4 cups all - purpose flour 3/4 cup unprocessed unsweetened cocoa powder (plus more for dusting) 2 tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 and 1/2 cups granulated sugar 1/2 cup brown sugar 1 cup sour cream 1/3 cup water 2 teaspoons vanilla extract 1/2 cup vegetable oil 3 large eggs cooking spray FILLING: 3/4 cup milk (chilled) 2 tablespoons cornstarch 1/2 cup unsalted butter (softened) 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon KoCHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Kochocolate chips 1 cup unsalted butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Kosher salt

125g unsalted butter — softened 75g coconut sugar 1/2 tsp vanilla extract 1 large egg100g wholewheat plain flour 75g plain flour 1/2 tsp bicarbonate of soda 1/2 tsp ground cinnamon 1/4 tsp salt 3/4 cup cooked and cooled Quinoa (easier to measure in cups) 50g sugar - free dark chocolate, roughly chopped

90 g unsalted butter, softened 70 g confectioner's sugar 4 eggs, yolks and whites separated 90 g dark chocolate, melted in bain - marie 90 g all - purpose flour, sifted 70 g caster sugar

Press the butter pieces into the chocolate and allow them to soften without stirring.

2 c. Gluten - Free flour blend (mine is in my GF tab) 1 t. baking soda 1 t. xanthan or guar gum if it is not already included in your GF flour blend 3/4 t. salt 3/4 c. or 1 and 1/2 sticks of just barely softened butter 1 cup of granulated sugar 1/2 c. light brown sugar 2 eggs 1 t. vanilla extract 1 t. orange extract 1 T. orange zest, grated 1 T. rosemary, finely chopped 1 c. dark chocolate chips

Ingredients: 1 3/4 cups crushed chocolate wafer cookies 1/2 cup granulated sugar - divided use 1/3 cup butter, melted 3 (8 - ounce) packages cream cheese, softened 1 teaspoon vanilla extract 1 cup whipping cream or half - and - half 4 large eggs 6 teaspoons instant coffee 1/4 cup all - purpose flour 3/4 cup white chocolate chips 1 (16 - ounce) container sour cream, room temperature cocoa powder for dusting (optional)

Ingredients: 1 9 - inch pie crust [RECIPE] 2 large eggs 1/2 cup (1 stick) butter or margarine, softened 1/2 cup all - purpose flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 cup combination of milk and white chocolate chips 3/4 cup flaked sweetened coconut 3/4 cup chopped macadamia nuts

Ingredients 1 1/4 cups all - purpose flour 3/4 tsp baking soda 1/2 tsp baking powder 1/2 tsp kosher salt 1/2 cup unsalted butter, softened 1 cup peanut butter at room temperature (I used half smooth and half crunchy) 3/4 cup plus sugar — plus up to 1/4 cup more for sprinkling 1/2 cup firmly packed light brown sugar 1 large egg, at room temperature 1 Tbsp milk 1 tsp vanilla extract 1 cup chocolate chips

* 1/2 cup organic sugar for coating the cookies before baking, plus additional 1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Cchocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark ChocolateChocolate)

Ingredients: 1 cup butter, softened 1 cup sugar 1 large egg 1 teaspoon vanilla extract 3 cups all - purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon grated orange rind 1 1/2 teaspoons orange extract 2 (1 - ounce) squares semisweet chocolate, melted and cooled

ingredients FOR THE POUND CAKE: 2 1/2 cups all - purpose flour 3/4 teaspoons Kosher salt 2 sticks butter 6 ounces cream cheese 2 cups sugar 3/4 teaspoon pure vanilla extract 4 large eggs (at room temperature) FOR THE SPOOKY «CHEESE»: 18 ounces white chocolate compound chocolate 3/4 cup light corn syrup gel food coloring (orange and black) TO ASSEMBLE: 1/2 cup sugar 1/2 cup water 1 stick butter (softened)

For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.

Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.

Ingredients: 1 cup heavy cream 3 tablespoons granulated sugar 2 tablespoons butter 1/4 cup very strong espresso 1/4 cup semisweet or bittersweet chocolate, chopped 1 1/2 teaspoons unflavored gelatin, softened in 3 tablespoons cold water 1/2 cup sour cream 1/2 cup Mascarpone Cheese Whipped cream and chocolate - covered coffee beans for garnish (optional)

ingredients PEPPERMINT CHOCOLATE TORTE: 1 1/2 cups mint cream chocolate cookies (crushed) 1/4 cup butter (melted) 1 gallon pink peppermint ice cream (softened, divided) CHOCOLATE FUDGE SAUCE: 6 tablespoons unsalted butter 1 cup half and half 1/2 cup dark brown sugar (packed) 1/2 teaspoon Kosher salt 4 ounces semi-sweet chocolate chips 4 ounces bittersweet chocolate chips 1/2 teaspoon vanilla extract TOPPING: 2 cups heavy cream 2 tablespoons confectioners» sugar 1 teaspoon vanilla extract 1/4 recipe chocolate fudge sauce (recipe above) 1/2 cup peppermint candies CHOCOLATE TORTE: 1 1/2 cups mint cream chocolate cookies (crushed) 1/4 cup butter (melted) 1 gallon pink peppermint ice cream (softened, divided) CHOCOLATE FUDGE SAUCE: 6 tablespoons unsalted butter 1 cup half and half 1/2 cup dark brown sugar (packed) 1/2 teaspoon Kosher salt 4 ounces semi-sweet chocolate chips 4 ounces bittersweet chocolate chips 1/2 teaspoon vanilla extract TOPPING: 2 cups heavy cream 2 tablespoons confectioners» sugar 1 teaspoon vanilla extract 1/4 recipe chocolate fudge sauce (recipe above) 1/2 cup peppermint candies chocolate cookies (crushed) 1/4 cup butter (melted) 1 gallon pink peppermint ice cream (softened, divided) CHOCOLATE FUDGE SAUCE: 6 tablespoons unsalted butter 1 cup half and half 1/2 cup dark brown sugar (packed) 1/2 teaspoon Kosher salt 4 ounces semi-sweet chocolate chips 4 ounces bittersweet chocolate chips 1/2 teaspoon vanilla extract TOPPING: 2 cups heavy cream 2 tablespoons confectioners» sugar 1 teaspoon vanilla extract 1/4 recipe chocolate fudge sauce (recipe above) 1/2 cup peppermint candies CHOCOLATE FUDGE SAUCE: 6 tablespoons unsalted butter 1 cup half and half 1/2 cup dark brown sugar (packed) 1/2 teaspoon Kosher salt 4 ounces semi-sweet chocolate chips 4 ounces bittersweet chocolate chips 1/2 teaspoon vanilla extract TOPPING: 2 cups heavy cream 2 tablespoons confectioners» sugar 1 teaspoon vanilla extract 1/4 recipe chocolate fudge sauce (recipe above) 1/2 cup peppermint candies chocolate chips 4 ounces bittersweet chocolate chips 1/2 teaspoon vanilla extract TOPPING: 2 cups heavy cream 2 tablespoons confectioners» sugar 1 teaspoon vanilla extract 1/4 recipe chocolate fudge sauce (recipe above) 1/2 cup peppermint candies chocolate chips 1/2 teaspoon vanilla extract TOPPING: 2 cups heavy cream 2 tablespoons confectioners» sugar 1 teaspoon vanilla extract 1/4 recipe chocolate fudge sauce (recipe above) 1/2 cup peppermint candies chocolate fudge sauce (recipe above) 1/2 cup peppermint candies (crushed)

* 6 organic beets, boiled for 40 minutes, and then cooled, peeled, and chopped coarsely * 1/2 cup organic applesauce * 1/2 cup organic butter, softened * 1 1/2 cups organic sugar * 2 eggs, preferably organic and free - range * 1 teaspoon organic vanilla extract * 1 tablespoon vinegar or lemon juice * 1 cup organic plain yogurt * 2 tablespoons organic cocoa powder or organic raw chocolate powder * 1 1/2 teaspoons baking soda * 2 cups sifted organic spelt flour or all purpose flour * 1 teaspoon fine sea salt

Step 3 - Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g chocolate and peanut butter morsels or chocolate chips, Crunchie shards and 100g of the Bourbon biscuit crumbs

vanilla extract 3/4 cup pumpkin 1/4 cup whipped butter, softened 1/2 cup sugar substitute (I used stevia) 1/2 cup chocolate chips (optional, mini work best) Recipe Directions: In a large bowl and oat flour, salt and cinnamon until combine.

3/4 cup unsalted butter, softened 1 1/2 cups sugar 6 egg yolks 2 teaspoons pure vanilla extract 3 cups cake flour 1 tablespoon and 1/2 teaspoon baking powder 3/4 teaspoon salt 1 1/4 cup milk 6 ounces white chocolate, chopped

Chocolate Cheesecake Recipe 12 oz Semi-sweet chocolate; chopped 1 1/2 Sticks (3/4 cup) unsalted butter 1 c Sour cream at room temperature 1 ts Vanilla 3 lg Eggs 1 c Sugar 3 8 - oz packages cream cheese; softened 1 c Chopped pecans Confectioners» sugar and unsweetened cocoa powder for dusting the cake if desired 1 Chocolate graham wafer pie crust In... Read moChocolate Cheesecake Recipe 12 oz Semi-sweet chocolate; chopped 1 1/2 Sticks (3/4 cup) unsalted butter 1 c Sour cream at room temperature 1 ts Vanilla 3 lg Eggs 1 c Sugar 3 8 - oz packages cream cheese; softened 1 c Chopped pecans Confectioners» sugar and unsweetened cocoa powder for dusting the cake if desired 1 Chocolate graham wafer pie crust In... Read mochocolate; chopped 1 1/2 Sticks (3/4 cup) unsalted butter 1 c Sour cream at room temperature 1 ts Vanilla 3 lg Eggs 1 c Sugar 3 8 - oz packages cream cheese; softened 1 c Chopped pecans Confectioners» sugar and unsweetened cocoa powder for dusting the cake if desired 1 Chocolate graham wafer pie crust In... Read moChocolate graham wafer pie crust In... Read more»

ingredients GIANT CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH 1 cup chocolate covered espresso beans 2 and 1/2 cups all - purpose flour 1 teaspoon Kosher salt 1 and 1/2 teaspoons baking soda 1/8 teaspoon espresso powder 1/2 pound unsalted butter (softened) 3/4 cup granulated sugar 3/4 cup brown sugar 1 tablespoon vanilla extract 2 large eggs 1 (12 - ounce) bag semi-sweet chocolate chips 1/3 cup milk chocolate (chopped) 1/3 cup dark chocolate (70 % or higher, chopped) 1.5 quarts vanilla bean ice cream (softened) flaky sea salt (toCHOCOLATE CHIP COOKIE ICE CREAM SANDWICH 1 cup chocolate covered espresso beans 2 and 1/2 cups all - purpose flour 1 teaspoon Kosher salt 1 and 1/2 teaspoons baking soda 1/8 teaspoon espresso powder 1/2 pound unsalted butter (softened) 3/4 cup granulated sugar 3/4 cup brown sugar 1 tablespoon vanilla extract 2 large eggs 1 (12 - ounce) bag semi-sweet chocolate chips 1/3 cup milk chocolate (chopped) 1/3 cup dark chocolate (70 % or higher, chopped) 1.5 quarts vanilla bean ice cream (softened) flaky sea salt (tochocolate covered espresso beans 2 and 1/2 cups all - purpose flour 1 teaspoon Kosher salt 1 and 1/2 teaspoons baking soda 1/8 teaspoon espresso powder 1/2 pound unsalted butter (softened) 3/4 cup granulated sugar 3/4 cup brown sugar 1 tablespoon vanilla extract 2 large eggs 1 (12 - ounce) bag semi-sweet chocolate chips 1/3 cup milk chocolate (chopped) 1/3 cup dark chocolate (70 % or higher, chopped) 1.5 quarts vanilla bean ice cream (softened) flaky sea salt (tochocolate chips 1/3 cup milk chocolate (chopped) 1/3 cup dark chocolate (70 % or higher, chopped) 1.5 quarts vanilla bean ice cream (softened) flaky sea salt (tochocolate (chopped) 1/3 cup dark chocolate (70 % or higher, chopped) 1.5 quarts vanilla bean ice cream (softened) flaky sea salt (tochocolate (70 % or higher, chopped) 1.5 quarts vanilla bean ice cream (softened) flaky sea salt (to garnish)

1 cup butter, softened and cut into bits 2 cups flour 2/3 cup oats 1/2 cup sugar 2 egg yolks Cranberry filling from 8 oz fresh cranberries (recipe below) 1/3 cup chopped walnuts 1/3 cup white chocolate chips

For the brownies: 14 tbsp unsalted butter 6 oz bittersweet or semi-sweet chocolate, coarsely chopped 1 cup dark unsweetened cocoa powder 2 cups granulated sugar 6 oz cream cheese, softened and cut into 1/2 - inch cubes 6 large eggs 2 tsp pure vanilla extract 1/2 tsp salt 1 cup all - purpose flour

Chocolate Nutella Alfajores [Printable Recipe] Adapted from Aromas Y Sabores Makes about 3 dozen 1 1/2 - inch cookie sandwiches 1 cup all purpose flour 3/4 cup cornstarch 1/4 cup unsweetened cocoa powder 1/8 tsp salt 1 tsp baking powder 7 Tbsp unsalted butter, softened 2/3 cup sugar 1 large egg, room temperature 1 large egg yolk, room temperature 1 tsp pure vanilla extract 1 tsp brandy (optional) 1/2 cup Nutella or other chocolate hazelnut spread 1/2 to 3/4 cup hazelnuts, toasted and finely chopped Sift together flour, cornstarch, cocoa powder, salt, and bakinChocolate Nutella Alfajores [Printable Recipe] Adapted from Aromas Y Sabores Makes about 3 dozen 1 1/2 - inch cookie sandwiches 1 cup all purpose flour 3/4 cup cornstarch 1/4 cup unsweetened cocoa powder 1/8 tsp salt 1 tsp baking powder 7 Tbsp unsalted butter, softened 2/3 cup sugar 1 large egg, room temperature 1 large egg yolk, room temperature 1 tsp pure vanilla extract 1 tsp brandy (optional) 1/2 cup Nutella or other chocolate hazelnut spread 1/2 to 3/4 cup hazelnuts, toasted and finely chopped Sift together flour, cornstarch, cocoa powder, salt, and bakinchocolate hazelnut spread 1/2 to 3/4 cup hazelnuts, toasted and finely chopped Sift together flour, cornstarch, cocoa powder, salt, and baking powder.

Chocolate Buttercream: Beat together 1/4 cup softened butter, 1/2 cup powdered sugar, 1 Tablespoon cocoa powder and 1/2 teaspoon vanilla extract.

Buttercream Ingredients: 2 Sticks Unsalted Butter, softened 1/4 Teaspoon Sea Salt 1 Teaspoon Vanilla Bean Paste (available in most specialty kitchen stores) 3 Cups Powdered Sugar, sifted 2 Tablespoons Heavy Cream 4oz Good White Chocolate, melted and cooled slightly