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A bowl of smooth, white sugar cookie frosting, ready for piping.

Vanilla Bean Buttercream

This classic vanilla bean buttercream is light, fluffy, and perfect for frosting cakes, cupcakes, or other desserts. It's easy to make and can be customized to your preferred consistency.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 12 servings
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Unsalted Butter softened
  • 4 cups Powdered Sugar sifted
  • 3-4 tablespoons Heavy Cream or Milk
  • 1-2 teaspoons Vanilla Bean Paste or pure vanilla extract
  • Salt Pinch; Balances sweetness

Equipment

  • Large Bowl
  • Electric Mixer

Method
 

Instructions
  1. In a large bowl, beat the softened unsalted butter with an electric mixer on medium speed for 2-3 minutes until it becomes light and fluffy.
  2. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until combined, then increase to medium speed until smooth.
  3. Pour in 3 tablespoons of heavy cream or milk, vanilla bean paste, and a pinch of salt. Beat on medium-high speed for another 2-3 minutes until light, fluffy, and well combined, adding the remaining tablespoon of cream if needed for desired consistency.

Notes

Ensure your butter is truly softened to achieve the best fluffy texture. For a richer vanilla flavor, use vanilla bean paste; for a more accessible option, pure vanilla extract works well. This buttercream can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to a week. If refrigerating, let it come to room temperature and re-whip before using.