It’s perfect for filling fluffy sponge cakes or piping onto cupcakes for a fancy but effortless touch. I use both the seeds and pod from a real vanilla bean, plus a tablespoon of vanilla bean paste, to pack in that rich, vanilla flavor. Don’t worry, though—you can totally leave one of those out if you want to keep it simple.

Feeling citrusy? Swap the vanilla for the zest of two lemons, and it’s just as amazing!

I know you’re going to love this Crème fraîche frosting as much as I do!