Vanilla Bean Buttercream Frosting
Speckled with rich vanilla beans, this buttercream frosting is versatile, and perfect for cupcakes, cakes, and more!
Servings: 12 servings
Calories: 512kcal
Ingredients
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup salted butter softened to room temperature
- 4 - 4 1/2 cups powdered sugar sifted
- 2 tsp vanilla bean paste
- 4 - 6 Tbsp heavy whipping cream
Instructions
Prepare
- Gather a large mixing bowl, a hand mixer (or a stand mixer fitted with the paddle attachment), and prepared ingredients.
Cream butter
- Add butter to the mixing bowl and beat on MED speed until fluffy, about 2-3 minutes.
Make frosting
- Add 4 cups of the powdered sugar, vanilla bean paste and 4 Tbsp of the heavy whipping cream. Beat on LOW for about 30 seconds or so, then increase speed to MED/MED HIGH and beat for about 2 minutes.
Adjust if needed
- If the texture is really stiff, add some of the remaining heavy cream (1 Tbsp at a time), beating together until combined. If the texture is too soft, feel free to add about 1/2 cup more sifted powdered sugar.
Serve
- Transfer frosting to a piping bag fitted with desired tip and frost as desired.
Notes
- This recipe should be enough to frost 12-18 cupcakes (depending on how much frosting you put on each cupcake), or a standard 9x13" quarter sheet cake.
- For best results, use room temperature butter, and the heavy cream should be closer to room temperature as well (otherwise the frosting could potentially separate).
- My favorite brand of vanilla bean paste is Nielsen Massey.
Nutrition
Calories: 512kcal | Carbohydrates: 86g | Protein: 1g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 67mg | Potassium: 18mg | Sugar: 84g | Vitamin A: 656IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.1mg