Vanilla Bean Icing
- 7⅓ cups (880 grams) confectioners’ sugar, sifted
- ½ cup plus 1 tablespoon (135 grams) whole milk
- 6 tablespoons (126 grams) light corn syrup
- ¼ cup (57 grams) unsalted butter, melted
- ½ vanilla bean, split lengthwise, seeds scraped and reserved
- ½ teaspoon (1.5 grams) kosher salt
- In a large bowl, stir together all ingredients until smooth and well combined. Use immediately.
Recipe by Bake from Scratch at https://bakefromscratch.com/yeast-doughnuts-vanilla-bean-icing/
3.5.3251