The Best Vanilla Bean Buttercream

A hand holding a cupcake with vanilla bean buttercream.

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The Best Vanilla Bean Buttercream

Learn how to make the best vanilla bean buttercream with just 5 simple ingredients! Perfect for cupcakes and cakes.

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 406kcal

Author: Ella Gilbert

Ingredients

Vanilla Bean Frosting

2 sticks unsalted butter room temperature
1 tablespoon vanilla bean paste
¼ teaspoon kosher salt
4 cups confectioners' sugar
¼ cup milk

Metric - US Customary

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 unsalted butter, 1 tablespoon vanilla bean paste, ¼ teaspoon kosher salt, 4 cups 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!

Notes

My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.

I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.

Butter: I use European style butter in my recipes. This will make your frosting much creamier and richer.

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I am using Diamond Crystal kosher salt and not Morton Salt, which is far too salty for this recipe.

Amount of Frosting: This recipe makes enough to frost 12-14 cupcakes or a two layer 8-inch cake.

Nutrition