A classic vanilla bean buttercream frosting is my go-to frosting choice for practically any flavor of cakes or cupcakes! It's like taking a normal vanilla buttercream frosting up a notch because the incredible vanilla flavor from the vanilla bean caviar or vanilla bean paste is so much more potent!
Easy Vanilla Bean Frosting
Sometimes you just need a high-quality vanilla frosting, and this vanilla bean buttercream frosting is just that! It's perfect for cakes and cupcakes, but it's also so delicious you might find yourself wanting to eat it right out of the bowl!
The tiny flecks of vanilla bean pack a punch of flavor that you just don't get when using vanilla extract. So next time there's some baking on the agenda, be sure to whip up a batch of this incredible vanilla bean buttercream frosting!
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This vanilla bean buttercream frosting is so smooth and creamy, it's everything you could want from homemade frosting!
🥘 Ingredients
Because frosting is predominately sugar, a pinch of salt helps cut the sweetness ever so slightly. Though it is not required, I find it helps balance out the flavor of the frosting.
- Butter - 1 cup softened at room temperature, but not too soft.
- Vanilla Bean Caviar - 2 teaspoons of vanilla bean caviar or vanilla bean paste.
- Salt (optional) -1 pinch, to remove some sweetness if desired.
- Confectioners Sugar -
- Heavy Whipping Cream - 2-4 tablespoons, start with just 2 tablespoons.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 How To Make Vanilla Bean Frosting
There are just 4 easy steps to follow when making your own buttercream frosting. Grab a mixing bowl and electric hand mixer or a stand mixer, a silicone spatula,
- Beat. In a large mixing bowl or the bowl of your stand mixer, beat 1 cup of softened butter until creamy and pale in color (about 5-6 minutes).
- Mix. Add 2 teaspoons of vanilla bean caviar to the butter, a pinch of salt (if desired to reduce sweetness), and just 1 cup of confectioner's sugar. Mix at medium speed until thoroughly incorporated. Then, alternate adding the remaining 2 cups of sugar and drizzling small portions of the heavy cream into the bowl while you mix. *You may not use all the cream listed to reach the perfect consistency.
- Monitor the consistency. Once the frosting has reached a firm yet spreadable consistency and all of the confectioner's sugar has been added, stop adding cream.
- Whip. After all the confectioner's sugar has been added and your frosting is the proper consistency, continue to whip on medium speed until light and fluffy, about 2-3 minutes. Spread or pipe onto cooled cakes or cupcakes.
Try your vanilla bean buttercream frosting on some fluffy homemade white cake! You could also double-down on the vanilla flavor and use your frosting to top some vanilla bean cupcakes. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- A tiny speck of purple food coloring can neutralize the yellow in your buttercream and make it appear more white.
- Storing: Store your buttercream frosting in an airtight container at room temperature for 2-3 days or in the fridge for up to 4 weeks.
- Let refrigerated vanilla bean buttercream frosting come to room temperature before using. It's best to whip your warmed frosting a bit before piping or spreading.
🍰 More Vanilla Sweets & Treats
- Vanilla Crinkle Cookies
- Vanilla Mug Cake
- Buttermilk Vanilla Pancakes
- Vanilla Tray Bake
- Cinnamon Rolls with Vanilla Icing
- Vanilla Nice Cream
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Vanilla Bean Buttercream Frosting (Easy & Perfect For Spreading or Piping!)
Ingredients
- 1 cup butter (softened at room temperature, but not too soft)
- 2 teaspoon vanilla bean caviar (or vanilla bean paste)
- 1 pinch salt (optional)
- 4 cups confectioners sugar
- 4 tablespoon heavy whipping cream (2-4 Tbsp, start with 2 Tbsp)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large mixing bowl or the bowl of your stand mixer, beat the softened butter for 5-6 minutes or until creamy and pale in color.
- Add the vanilla bean caviar to the bowl, as well as salt (if desired to reduce sweetness) and 1 cup of confectioner's sugar. Mix at medium speed until thoroughly incorporated, then alternate adding the remaining sugar and drizzling portions of the heavy cream into the bowl as you continue to mix. *You may not use all the cream listed to reach the perfect consistency.
- Once the frosting has reached a firm yet spreadable consistency and all of the confectioner's sugar has been added, stop adding cream.
- After all the confectioner's sugar has been added and your frosting is the desired consistency, continue to whip on medium speed until light and fluffy, about 2-3 minutes. Spread or pipe onto cooled cakes or cupcakes.
Notes
- Storing: Store your buttercream frosting in an airtight container at room temperature for 2-3 days or in the fridge for up to 4 weeks.
- Let refrigerated vanilla bean buttercream frosting come to room temperature before using.
Anonymous says
This recipe gets all the stars from us. I made it tonight and it was a big hit at the bingo hall full of very tough critics. Thank you for a great recipe!