Guinness Buttercream Frosting

1 Cup(s) Unsalted Butter (room temperature)
2 1/2 Cup(s) Sifted Powder Sugar
1/4 Cup Milk
1/2 Whole Scraped Vanilla Bean
1/2 Tablespoon Vanilla Extract
1 Cup(s) Guinness Extra Stout

In a sauce pan, simmer Guinness on low heat for 10-15 min, until it becomes reduced and thicker in consistency. Similar to a syrup. *Tip: keep your eye on the store, so stout does not over cook. Let cool.

In a stand alone mixer, cream your butter for 1 minute.  Slowly add the powder sugar in thirds, alternating with a little milk each time till mixture is creamy. Add scraped vanilla bean and vanilla extract.

Slowly add reduced Guinness a little at a time. Taste test to desired flavor. You may not use all the Guinness reduction. Place buttercream in a piping bag with a #848 french star tip, frost cupcakes and enjoy!