makes enough to ice 12 cupcakes (make a double batch if you like a lot of icing)
1/2 cup (1 stick) unsalted butter
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
seeds scraped from 1/2 vanilla bean
2 tablespoons Cow Pie liqueur (alternately, you could use Bailey's)
1. Use an electric mixer to whip the butter at high speed for about five minutes. Scrape down the sides as needed.
2. Gradually add in the powdered sugar at low speed, then add in the vanilla extract and vanilla beans and switch to high speed.
3. Add in the liqueur and continue mixing until incorporated and the icing is light and fluffy.
4. Use immediately. Any leftover icing can be stored in the refrigerator for up to one week. Re-whip before using.