This vanilla bean buttercream is made with just 5 simple ingredients! This is an American buttercream recipe, so it's a super simple frosting recipe that is ready in under 5 minutes. You get flecks of vanilla bean in the frosting from the vanilla bean paste, and it's packed with vanilla flavor. I love using this on cupcakes but you can also use it to fill and frost cakes or cookies!
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This vanilla bean frosting might be one of my favorite frosting recipes yet. The texture is just so creamy and indulgent, I was *this* close to just eating it with a spoon.
When I was testing my vanilla bean cupcakes, I wanted vanilla bean frosting to accompany them, and now here we are! I'm using the same tried-and-tested American buttercream recipe that I use with my chocolate cake with vanilla frosting, but I swapped out vanilla extract for vanilla bean paste.
This is the same frosting I used in my delish chocolate cupcakes with vanilla buttercream!
If you're looking for different types of frostings, you can try my chocolate fudge frosting, Oreo frosting, or strawberry cream cheese frosting. Or if you don't love an overly sweet frosting, try my mascarpone whipped cream frosting!
Why this recipe works!
- 5 Simple Ingredients: You only need 5 pantry ingredients to make this vanilla bean frosting.
- Silky Frosting: Adding milk at the end of the recipe will give you a smooth, silky frosting.
- Vanilla Flavor: You get tons of vanilla flavor thanks to the vanilla bean paste.
Just 5 Key Ingredients!
- Confectioners' Sugar: Also known as powdered sugar or icing sugar! This will sweeten the frosting.
- Unsalted Butter: Make sure the butter is at room temperature before starting this recipe. Try to use European style butter if you can, which is richer thanks to a higher butterfat content.
- Milk: You can swap this out for heavy cream in a pinch, but adding a splash of milk will smooth out the frosting and make it more spreadable.
- Vanilla Bean Paste: This is kind of a must for vanilla bean buttercream!
- Salt: Adding a pinch of kosher salt is always a must in frosting. It balances the sweetness.
Let's make some frosting
- Step 1: Place the butter and confectioners' sugar in a stand mixer fitted with the paddle attachment. Beat on low speed until combined, then increase the speed to high until thickened.
- Step 2: Add the remaining frosting ingredients and mix until smooth. Use a rubber spatula to mix and remove any air bubbles. Use your frosting and enjoy!
My Frosting Tips
- Room Temperature Butter: please make sure your butter is at room temperature before you get started. Otherwise it won't combine with the powdered sugar and you'll have a stiff and not very nice frosting.
- Start Slow: you know when you start mixing your butter with your powdered sugar and it flies all over the place? Let's not let that happen. Start on the lowest speed on your mixer, and only increase the speed once it's fully combined!
- Air Bubbles: get rid of air bubbles by mixing the frosting by hand at the very end with a rubber spatula.
How to Store
If not using right away, store in an airtight container in the fridge for 4-5 days. Let the frosting come to room temperature, then rewhip before frosting your cakes or cupcakes.
Made This Recipe?
Make sure to leave a ⭐️ rating and review below! You can tag me on Instagram @alpineella or follow along on Pinterest, Facebook and TikTok!
Thank you!
Ella
Recipe
The Best Vanilla Bean Buttercream
Ingredients
Vanilla Bean Frosting
- 2 sticks (226 grams) unsalted butter room temperature
- 1 tablespoon vanilla bean paste
- ¼ teaspoon kosher salt
- 4 cups (480 grams) confectioners' sugar
- ¼ cup milk
Instructions
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand held mixer, combine the room temperature butter with the confectioners' sugar, salt, and vanilla bean paste on low speed.2 sticks (226 grams) unsalted butter, 1 tablespoon vanilla bean paste, ¼ teaspoon kosher salt, 4 cups (480 grams) confectioners' sugar
- Increase the speed to medium-high and beat for 2-3 minutes, until light and fluffy.
- If the frosting isn't as creamy as you would like, add in the milk and beat on medium speed until spreadable. You might not need all of it!¼ cup milk
- Frost the cupcakes and enjoy!
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I'll email this recipe to you, so you can come back to it later!
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