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!

Nice to know!  You can also rub the seeds into the sugar if you don’t want to steep them in the milk.

Thanks for the reweigh-the-milk tip.  I would never have thought of doing that if I had covered it, and I’ll certainly do so now going forward!!!!!