I made a wedding cake this weekend using the white butter cake from TCB. I used the required amount of vanilla extract and then added 1 vanilla bean per cup of milk according to the recipe. It turned out fantastic! One note, I split the vanilla bean and brought it and the milk to just below a boil, immediately covered it and brought it to room temperature. However, some of the milk must have evaporated because when I reweighed, it was less than it was suppose to be. I just added more milk but always reweigh!