This Vanilla Bean Buttercream Frosting is a smooth, creamy, and decadent topping that comes together in just 15 minutes with only four simple ingredients. Its rich vanilla flavor and delicate speckles from real vanilla beans make it perfect for frosting cakes, cupcakes, or filling macarons.
Why You’ll Love This Recipe
This buttercream is light, fluffy, and easy to make, yet it has a rich, creamy texture that feels indulgent. It’s versatile enough to decorate cupcakes, frost cakes, or even be piped into macarons. Unlike some frosting recipes, it isn’t overly sweet and has the luxurious aroma of real vanilla bean paste, which elevates any dessert instantly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, room temperature
4 cups powdered sugar
1 tablespoon vanilla bean paste
6 teaspoons milk or heavy cream
Directions
Place the unsalted butter in the bowl of a mixer. Beat on medium speed until smooth and creamy.
Gradually add the powdered sugar, mixing until fully combined and smooth.
Add the vanilla bean paste and mix until incorporated.
Slowly add milk or heavy cream, one teaspoon at a time, until the frosting reaches your desired consistency. Whip for an additional 1–2 minutes to make it light and fluffy.
Use immediately to frost cakes, cupcakes, or fill macarons.
Servings and timing
Yield: 4–6 cups of frosting
Prep Time: 15 minutes
Total Time: 15 minutes
Frosts approximately 12 cupcakes or fills 24 macarons
Variations
Chocolate Vanilla Bean: Add 2 tablespoons of cocoa powder for a subtle chocolate twist.
Coffee Infused: Mix in 1 teaspoon of instant coffee granules dissolved in milk for a coffee-flavored frosting.
Almond Vanilla: Replace 1 teaspoon of vanilla paste with almond extract for a nutty flavor.
Lemon Vanilla: Add 1 teaspoon of lemon zest and 1 teaspoon lemon juice for a citrusy variation.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 1 week.
Bring to room temperature and re-whip before using.
For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator and re-whip before use.
FAQs
What is the difference between vanilla extract and vanilla bean paste?
Vanilla bean paste contains real vanilla seeds, giving visible speckles and a richer, more intense flavor than extract.
Can I use salted butter instead of unsalted?
Yes, but reduce or omit any added salt in the recipe, as salted butter may make the frosting slightly salty.
How do I make frosting less sweet?
You can reduce the powdered sugar by up to ½ cup, but this may slightly affect the texture.
Can I use milk instead of heavy cream?
Yes, milk works fine. Heavy cream will make the frosting richer and fluffier.
How do I get smooth frosting without lumps?
Ensure butter is at room temperature and beat it until fully smooth before adding powdered sugar. Sifting the sugar also helps prevent lumps.
Can I color this frosting?
Yes, add gel food coloring in small amounts while mixing until desired color is reached.
How do I store frosted cupcakes?
Keep frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
Can this frosting be piped?
Yes, it holds its shape well for piping, especially if chilled slightly before decorating.
Is this frosting suitable for macarons?
Absolutely. Its smooth, creamy texture works perfectly as a macaron filling.
Can I double the recipe?
Yes, simply double all ingredients and mix as usual. Ensure your mixer is large enough to handle the extra volume.
Conclusion
This Vanilla Bean Buttercream Frosting is a classic, versatile, and easy-to-make recipe that elevates any dessert. Its creamy texture, real vanilla speckles, and quick preparation make it a go-to frosting for cakes, cupcakes, and macarons alike. With a few variations and simple storage tips, you can enjoy this luxurious frosting anytime.
This vanilla bean buttercream frosting is smooth, creamy, and luxuriously rich with real vanilla bean speckles. Made with just four simple ingredients, it’s perfect for frosting cakes, cupcakes, or filling macarons.
Ingredients
1 cup (226 grams) unsalted butter, room temperature
4 cups powdered sugar, sifted
1 tablespoon vanilla bean paste
6 teaspoons milk or heavy cream (adjust as needed)
Instructions
In a large mixing bowl, beat the room temperature butter on medium speed until smooth and creamy.
Gradually add powdered sugar, mixing on low at first, then increasing speed until fully combined and smooth.
Add vanilla bean paste and mix until evenly incorporated.
Add milk or heavy cream one teaspoon at a time until desired consistency is reached.
Whip on medium-high speed for 1–2 minutes until light and fluffy.
Use immediately to frost cakes, cupcakes, or fill macarons.
Notes
Ensure butter is fully softened to prevent lumps.
Sift powdered sugar for a smoother texture.
Add additional cream for softer frosting or more sugar for a firmer consistency.
Store in an airtight container in the refrigerator for up to 1 week.
Bring to room temperature and re-whip before using.
