Vanilla Bean Buttercream Frosting (Easy & Perfect For Spreading or Piping!)
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! This vanilla bean buttercream frosting is so smooth and creamy, it's everything you could want from homemade frosting!
4tablespoonheavy whipping cream(2-4 Tbsp, start with 2 Tbsp)
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
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.