½ vanilla bean, split lengthwise, seeds scraped and reserved
Instructions
In a medium bowl, beat butter, confectioners’ sugar, and reserved vanilla bean seeds with a mixer at medium-high speed until smooth and creamy, about 5 minutes. Use immediately.
Notes
*In a small saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool to room temperature. Use immediately, or cover and refrigerate for up to 1 week.
Recipe by Victoria at https://victoriamag.com/toasted-pecan-shortbread-cookies-buttercream-recipe/