Best Vanilla Bean Buttercream Frosting

Course: Dessert

Cuisine: American

Keyword: vanilla buttercream, vanilla frosting

Difficulty Level: Beginner

Prep Time: 30

Total Time: 30

Servings: servings

Calories: 510kcal

Author: Kara @I Scream for Buttercream

The best vanilla bean buttercream frosting recipe that's rich and buttery, made with a unique blend of salted and unsalted butter, and the full flavor of vanilla bean paste. Perfect for cakes and cupcakes.

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US Customary - Metric

Ingredients

1 cup unsalted butter, room temperature (2 sticks)
1 cup salted butter, room temperature (2 sticks - salted tastes better, but if you don't have it, just use unsalted here and add in a pinch of salt)
6 cups confectioner’s sugar
2 teaspoons vanilla bean paste (or vanilla extract)
2-3 tablespoons milk

Instructions

Add the room-temperature butter to a large mixing bowl and mix with an electric mixer on medium to medium-high until very smooth.
Add three cups of confectioner’s sugar and mix on low until incorporated, then on medium-high until well mixed.
Add one tablespoon of milk, the vanilla bean paste or extract and the last three cups of confectioner’s sugar and mix on low until combined, then on medium-high until well mixed.
Check the consistency. If it’s too thick, add another tablespoon of milk. If it's too thin, add another cup of confectioner's sugar and mix well.
Once the desired consistency is reached, mix on medium-high speed for a couple of minutes to make it fluffy, or mix on low speed to make it smoother.
See notes on how to get this buttercream a whiter color.

Notes

How Much Does this Recipe Make: This buttercream makes enough to cover a two-layer, 8" round cake or about 24 cupcakes.

How to Store: Store this buttercream in an airtight container at room temperature for about 4-5 days or in an airtight container in the refrigerator for up to a week.

How to Make this Buttercream Whiter in Color: Since this buttercream is made with all butter and no shortening, it will have a slightly yellow or cream tone to it. If you want it to be very white in color, you can add a very tiny speck of violet gel food coloring to cancel out the yellow.

Whipping the icing for several minutes once it's mixed, also helps to lighten the color.

You could also use clear vanilla extract instead of regular vanilla extract or vanilla bean paste and that will lighten the color, although the vanilla taste will not be as strong.

For other questions: Make sure to check out the TIPS & FAQs section in this post, which may answer other questions you may have. If you have additional questions, feel free to reach out to me or leave a comment!

Nutritional values are an estimate.

*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition