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Easy Vanilla Bean Buttercream
Since posting my last couple of cakes (see Tinkerbell and Super Mario Brothers), I have received a number of comments and emails from readers asking what types of recipes, fillings and frostings I use for the cakes. It really all depends on what the person asks for, so I thought I would start by sharing one of the most raved-about fillings I use. This is the standard vanilla buttercream I use when someone requests a simple buttercream filling for a cake, and it always gets insanely rave reviews. It couldn’t be easier to make – it takes less than 10 minutes – and is absolutely delicious. Not only is it great as a filling, but if you need a frosting for cupcakes, this is perfect for both vanilla and chocolate cupcakes. Buttery, sweet, light and fluffy – everything the best buttercream should be (and maybe more).
I really love using a vanilla bean in this recipe not only because of the intense vanilla flavor that it imparts, but also because of the flecks of bean that dance through the frosting. It’s one of the reasons I love making homemade vanilla bean ice cream as well. However, I know that vanilla beans can be expensive and so if you opt not to use the vanilla bean called for in the recipe, you will want to increase the amount of vanilla extract to 1 Tablespoon. You can make this and refrigerate it for up to two weeks. When you are ready to use it, allow it to come to room temperature and then re-whip it in your stand mixer to lighten it up.
Now run off and whip up something to slather this on. Or just make a batch and eat it with a spoon. I allow, and I won’t tell.
Did you make this recipe?
An easy buttercream recipe that's made for cake!
- 2ยฝ
sticks unsalted butter
(softened)
- 1
vanilla bean
(halved lengthwise)
- 2ยฝ
cups
confectioners' sugar
((10 ounces))
Pinch
salt
- 1
teaspoon
vanilla extract
- 2
Tablespoons
heavy cream
1. In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.
2. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Nutritional values are based on one cup
Calories: 1106kcal
Fat: 80g
Saturated fat: 50g
Cholesterol: 216mg
Sodium: 25mg
Potassium: 22mg
Carbohydrates: 100g
Sugar: 98g
Protein: 1g
Vitamin A: 2500%
Calcium: 29%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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Hi! I am going to be making sugar cut out cookies for a bake sale next Friday and I was wondering if this recipe would work to be dyed with gel and used to ice the cookies? Thanks!
Hi Shannon, Yes, absolutely!
This is seriously the best Vanilla Buttercream frosting I have EVER made!!! Thank you so much for sharing this. I’ve made this twice, the first time I bought the vanilla bean from my local big corporate grocery store chain…one bean was $12.99!!! YIKES. So this week, I wanted to make the frosting again, and decided to check out the small local Mexican supermercado in my neighborhood…well, what a deal….one vanilla bean was only $2.29 there…I bought 2 and made a double batch for less than half the price! Thank you again…all of your recipes are just wonderful!
Can I use one dram of watermelon oil instead of the vanilla bean to make a watermelon flavored buttercream? And should I omit the vanilla extract so its not fighting with the flavor of the watermelon oil? I also love your strawberry meringue buttercream. So yummy! Can I just replace the strawberries with a dram of watermelon oil for a watermelon meringue buttercream? Thank you in advance for your help!
Hi Liz, For this frosting, yes, I think you could substitute watermelon oil for the vanilla bean. However, since the strawberry meringue buttercream uses chopped strawberries as part of the structure, I would recommend adding watermelon oil to a basic vanilla meringue buttercream instead.
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hello, i was wondering what you have to do if the icing is too sweet?
and also should butter be at room temp or from the fridge?
thanks
The butter should be at room temperature (usually “softened” means it has had to sit out at room temperature). If you want a less-sweet icing, you should use less sugar, but it might result in a softer frosting.
exactly, see my icing is runny and texture is horrible if there is less sugar but most of the time it becomes more sweet. is there any solution to this?
and the thing is i dont have a hand mixer… so i make my icing manually.. is that why there is this difference?
It will definitely be too soft if you don’t add enough sugar. Doing it by hand could also play a part, as you aren’t able to really whip it and give it structure.
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I’m from Brazil, and would like to know how much is in these measures 2 1/2 sticks of butter
Hi Mariana, 2.5 sticks of butter is equivalent to 6 ounces, or 170 grams.
Hi Michelle, 1 stick butter is 113g. So I think 2.5 sticks butter should be around 282.5g? Pls confirm, thanks!
Gah, you are right, I was looking at a different chart. I have 2.5 sticks of butter as 284 grams.
Thanks michelle :) is this buttercream perfect for piping rosettes all over cake? Also, I only have vanilla extract on hand, how much should I use? Thanks.
Hi Kris, Yes, you should be able to pipe with this frosting without a problem. There is a vanilla substitute at the bottom of this page: https://www.browneyedbaker.com/substitutions/… 1 vanilla bean is equivalent to 2.5 teaspoons vanilla extract.
Hi Michelle,
I’ve used your vanilla buttercream recipe several times and absolutely love it! I’m making some birthday cupcakes next week and would love to make a raspberry buttercream. Do you have a recipe for raspberry buttercream or could I just use your vanilla buttercream recipe and add some raspberry preserves/jam?
Thanks for your help,
Jenn…Go Steelers!
Hi Jenn, I don’t have a raspberry buttercream recipe, but you could definitely stir in some raspberry preserves; I have done that. I would err on the lower side when you start, as it will thin out the frosting.
I just made this buttercream to go with a white mud cake & the buttercream was easy to make & tasted fantastic,I loved it! Thankyou for sharing.x
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I just finished making this for my son’s birthday cake and YUM. I had a plan in my head and then had a last minute change of heart on the type of frosting I was going to make. I did a quick search for vanilla bean buttercream and this was the first recipe that came up. I read through it and loved the idea of the heavy cream. Followed the recipe exactly and the consistency is perfect. Will definitely use this again. So so so good.
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I know it’s BUTTERcream, but it tasted like sweetened butter, not velvety frosting. Wasted time and effort. Very greasy!
Most American buttercream recipes do not produce velvety smooth frosting – they are sweetened with powdered sugar and tend to be thicker more sweet in flavor. I think you might be looking for a Swiss meringue buttercream.
I loved this! Not too sweet and not greasy either. Had a wonderful flavor and I loved that with lots of whipping, the icing was white and fluffy. For religious reasons I don’t use alcohol so i subbed vanilla powder for the extract but the beans still shone thru. Thanks!