Double vanilla in this very vanilla buttercream frosting makes it completely irresistible. It’s perfect on cookies, cakes, and anything else.

 

Remember the Spiked Irish Cream Buttercream that I made the other day? I made this the same day. I was having a buttercream party. For one.

I highly recommend you do the same.

Sharing is good too though. I guess.

Also, I’m not sure if you’ve noticed…but I’ve been a little obsessed with vanilla beans lately.

Okay, a lot obsessed.

I might have even thanked God for them on Thanksgiving. Don’t judge.

I think I like this buttercream even better (gasp!) than its spiked sister. Maybe that has to do with the vanilla bean obsession. This version isn’t quite as sweet as the Irish cream frosting either–it is a more delicate muted flavor.

I made a special heart-shaped cookie for my hubs. Wife of the year award goes to me, right? Okay–this is store-bought dough, I better not get crazy. I just cut off a round and then shaved off some from the sides and from the middle to make it a heart. Maybe I just wanted to eat some of the raw dough. Maybe I’m not wife of the year. Maybe my husband can’t tell the difference between a store-bought cookie and a homemade cookie. Maybe I’m BUSY! Let’s be real though:

This.

Is.

About.

The.

Frosting.

Who cares if the vessel is store-bought? Or made of metal. (I’m talking about a spoon, people!)

Very Vanilla Buttercream Frosting

Very Vanilla Buttercream Frosting

Yield: 1 1/2 cups
Prep Time: 10 minutes
Total Time: 10 minutes

Double vanilla in this very vanilla buttercream frosting makes it completely irresistible. It's perfect on cookies, cakes, and anything else.

Ingredients

  • 1/3 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • the seeds of two vanilla beans
  • 2 tablespoons milk or cream
  • 3-4 cups powdered sugar

Instructions

  1. Using an electric mixer, cream together butter, vanilla, milk and vanilla beans.
  2. One cup at a time, add in powdered sugar until you achieve desired consistency. You’ll want it a little stiffer/thicker for piping (mine was a little soft to hold its exact shape after piping).
Nutrition Information:
Yield: 12 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 484 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 16mg Sodium: 5mg Carbohydrates: 110g Fiber: 0g Sugar: 108g Protein: 0g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Verdict: Amazing. Love this stuff. If I could live on it and not get fat and not die–I totally would.
Husband’s take: He liked this better than the Irish cream version too. But don’t get confused–that stuff rocked too. He’s a traditionalist though. Which is why I frosted the heart-shaped cookie with the vanilla frosting. I knew it would be his favorite. Now can I get that “Wife of the Year” award?
Changes I would make: None!
Difficulty: Easssssssy!