Go Back
Bowl with buttercream.

Best Vanilla Bean Buttercream Frosting

Course: Dessert
Cuisine: American
Keyword: vanilla buttercream, vanilla frosting
Difficulty Level: Beginner
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 15 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.
Print Recipe

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 until well mixed.
  • Add one tablespoon of milk and the last three cups of confectioner’s sugar and mix on low until combined, then on medium until well mixed.
  • Add another tablespoon of milk and the vanilla bean paste or extract, then mix 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. The frosting will lighten a bit in color and become fluffy.
    See notes for how to make this buttercream whiter in color and for other FAQs.

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 below this recipe card, which should answer other questions you may have about ingredients, substitutions, other pan sizes, etc.
Nutritional values are an estimate.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 510kcal | Carbohydrates: 61g | Protein: 1g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 139mg | Potassium: 14mg | Sugar: 59g | Vitamin A: 950IU | Calcium: 13mg | Iron: 1mg