Vanilla Bean Buttercream Frosting
This vanilla bean buttercream frosting is smooth, creamy, and infused with rich vanilla flavor from vanilla bean paste. The tiny flecks of vanilla add a beautiful, bakery-style look while enhancing every bite with vanilla sweetness. Perfect for cakes, cupcakes, and cookies, it’s a simple yet elevated frosting that pairs with just about anything.
Vanilla Bean Buttercream Frosting
The classics are classic for a reason (cue iconic 80s playlist), and that is no different with vanilla bean buttercream frosting. If you think American buttercream is too sweet or gritty, you must try this buttercream recipe.
Made with vanilla bean paste, it’s rich, creamy, and dotted with those signature specks that feel straight out of a bakery dream. This buttercream uses less sugar than most frosting recipes, creating the perfect level of sweetness while keeping it exceptionally smooth and creamy.
Silky enough to spread and sturdy enough to pipe, it’s ready to elevate everything from cupcakes to layer cakes to buttercream cookies.
One taste and you’ll be hooked like your favorite 80s hit on repeat. The Power of Love, anyone?
If vanilla is your vibe, check out my vanilla cupcakes, vanilla cake, and vanilla cheesecake.
Why You Will Love This Recipe
- Quick & easy: The buttercream comes together in about 10 minutes with simple ingredients.
- Amazing vanilla flavor: Vanilla bean paste delivers a warm, rich vanilla flavor with those signature flecks of vanilla bean.
- Perfectly balanced sweetness: Uses less sugar than typical frostings, so it’s not overly sweet or gritty.
- Versatile & foolproof: Perfect for cakes, cupcakes, cookies, and easy enough for any skill level.
- Beautiful bakery-style finish: Looks just as impressive as it tastes, whether spread or piped.
Recipe Ingredients
- Unsalted butter – Room temperature.
- Powdered sugar
- Heavy cream – Room temperature.
- Vanilla bean paste
- Salt
How to Make Vanilla Bean Buttercream Frosting
Whip the room temperature unsalted butter for 5 minutes until it is light and fluffy.
Add in the powdered sugar.
Mix until the powdered sugar is fully combined with the butter.
Add in the heavy cream, vanilla bean paste, and salt.
Mix the frosting for 2 to 3 minutes until the frosting is light and fluffy.
Melt 1 cup of frosting in the microwave, add it back to the buttercream, and mix on low speed to make it silky smooth.
Courtney’s Expert Buttercream Frosting Tips
- Make sure the butter and heavy cream are room temperature so they incorporate well.
- Whip the butter for a full 5 minutes before adding the additional ingredients. The butter will become light, creamy, and pale in color. This helps create a perfectly smooth buttercream.
- Use good-quality vanilla bean paste for the best vanilla flavor.
- To make super smooth frosting, temper the buttercream. Heat 1 cup of the frosting in the microwave for about 20 seconds to melt it slightly. Then, add the melted buttercream back to the mixing bowl and mix on low speed for several minutes.
Frequently Asked Questions
This recipe makes about 5 cups of frosting which can frost about 2 to 3 dozen cupcakes (depending on how much frosting you use) or a 3-layer 7-inch or 8-inch round cake. If you want more frosting for decorating, you can double the batch by clicking the “2X” button on the recipe card.
Yes. It may require a bit more time and effort, but an electric hand mixer will work just fine!
I recommend using a paddle attachment to make buttercream frosting. The paddle does not mix as much air into the frosting and helps to create a smoother texture.
You certainly can, however, it will be vanilla buttercream frosting rather than vanilla bean buttercream frosting.
Literally anything. Vanilla is so versatile, this frosting can be used with any flavor cake, cupcakes, cookies, or any dessert you can dream up.
Yes, you can! You will need one whole vanilla bean pod to equal the amount of vanilla bean paste in the recipe. Split the pod lengthwise and scrape out all the vanilla bean seeds to add to the frosting. If you taste the buttercream and it needs a bit more vanilla flavor, add in a teaspoon or two of a good-quality vanilla extract.
If you try this recipe, please leave a comment with a star rating below! Follow Cake Me Home Tonight on Instagram and Pinterest for the sweetest recipes!
click the stars to rate!
Vanilla Bean Buttercream Frosting
Equipment
Ingredients
- 2 cups (454 g) unsalted butter (room temperature)
- 4 cups (480 g) powdered sugar
- ¼ cup (60 ml) heavy cream
- 1 tbsp (1 tbsp) vanilla bean paste
- ½ tsp (0.5 tsp) salt
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Add in the heavy cream, vanilla bean paste, and salt, and continue to mix on low speed until combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Then, turn the mixer to low speed and mix the buttercream for several minutes to remove air bubbles.
- Optional: To smooth out the buttercream, melt 1 cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Notes
- Room temperature: Store the frosting in an airtight container at room temperature for 1 day.
- Refrigerator: Store the frosting in an airtight container or wrapped in plastic wrap in the refrigerator for 2 weeks. To use, bring the frosting to room temperature and re-whip with an electric mixer.
- Freezer: Store the frosting in an airtight container or wrapped in plastic wrap in the freezer for 3 months. To use, bring the frosting to room temperature and re-whip with an electric mixer.
Nutrition
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Never Miss A Sweet Recipe!
Subscribe get the latest recipes, baking tips and more sent straight to your inbox!
Did you make this recipe or want to see more? Make sure to leave your review below and tag me on Instagram @CakeMeHomeTonight so I can see your creations!