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Home Recipes by Type Desserts Frostings & Sweet Sauces

Vanilla Buttercream Frosting

4.50
/5
10 mins
31 Comments
Jump to Recipe
By: Rachel GurkPosted: 11/30/2011Updated: 06/22/2021

This post may contain affiliate links. Please read my disclosure policy.

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

Recipe Overview

Why you’ll love it: It’s beautiful and delicious!

How long it takes: 10 minutes
Equipment you’ll need: Mixing bowl, mixer, scraper
Servings: 1 1/2 cups

Two cookies with piped-on frosting in front of a glass of milk.
Table of Contents
open
  • 1 Recipe Overview
  • 2 What you’ll need to make this frosting
  • 3 How to make This Frosting
  • 4 FAQs
  • 5 Storage Tips/Make Ahead
  • 6 More great frosting recipes
  • 7 Get the Recipe: Very Vanilla Buttercream Frosting

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.

Very close up view of vanilla frosting on a sugar cookie to show lots of vanilla bean flecks.

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 boasts a more delicate muted flavor.

Cookies on a pan, topped with piped-on vanilla bean frosting.

I made this special heart-shaped cookie for my hubs. Wife of the year award goes to me, right? Okay–this is store-bought dough, I confess. 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!)

As always, you’ll find the printable recipe with measurements at the end of this post.

What you’ll need to make this frosting

  • Butter: Unsalted butter is best but salted butter will do if that’s all you happen to have at the moment. Make sure your butter is softened. Take it out of the fridge and leave it on the counter for an hour or two.
  • Vanilla: I’ve doubled up the vanilla in this frosting, making it “very vanilla.” Use pure vanilla extract and scrape the seeds from two vanilla pods. So good! If you don’t have vanilla pods, that’s okay, though, just increase the amount of the vanilla extract to two teaspoons.
  • Confectioner’s Sugar: You may know it as powdered sugar. Same thing. Spoon it out of the bag or canister into a measuring cup to get a proper measure.
  • Milk, Cream, or Half-and-Half: It doesn’t matter which you choose, really, but you need a little something (a couple of tablespoons) to get a good consistency.
Overhead view of two cookies with piped-on white frosting next to a small bottle of milk. All are on a crumpled brown paper background.

How to make This Frosting

It’s really easy! Use an electric mixer or you’ll need quite a lot of muscle power!

Add the softened butter, vanilla (both kinds), and milk to a medium sized bowl. Blend them together until creamy.

One cup at a time, add the powdered sugar, beating well after each addition, until the frosting is just the consistency you want.

Tip: To make frosting thicker, add more confectioner’s sugar, 1/4 cup at a time. To make frosting thinner or softer, add more milk, a teaspoon at a time.

If you’re planning on using a pastry bag with a tip to make fancy designs like I did in the photos, you’ll want the frosting to be thicker so it holds its shape. If you’re spreading it on a cake, the frosting should be a little softer so it’s more spreadable.

Frosted cookie with a bite taken out of it, leaning against a bottle of milk with two straws in it.

FAQs

Can you overbeat buttercream?

I really don’t think you can overbeat this frosting. When it’s smooth and creamy, just stop your mixer. It’s easy to tell when it’s ready.

Does buttercream frosting have to be refrigerated?

If you plan on eating the frosting soon, it doesn’t have to be refrigerated unless it’s a very warm day. It will hold its shape best if it’s cool so if you’re not planning on eating it right away, I would refrigerate it.

Why is my buttercream runny?

There’s a couple of reasons why your buttercream may be too soft. If the butter you used was melted or super soft, it could cause your frosting to be runny. Try refrigerating the frosting until it hardens, and then beating it again briefly.
Another reason for runny frosting: You added too much milk or cream. Try beating in more powdered sugar, 1/4 cup at a time. It’s always best to be cautious when adding liquid to buttercream frosting. It doesn’t take much to make the frosting too thin and you’ll have to add a LOT of powdered sugar to compensate.

Storage Tips/Make Ahead

Buttercream frosting will keep in the fridge in a tightly covered container for up to a week or in the freezer for three months.

When you’re ready to use the frosting, thaw it overnight in the refrigerator if it’s frozen. Refrigerated frosting may be stiff too. Just let it rest on the counter for an hour or two before using.

The frosting may deflate a bit. No worries, just use your mixer to whip it briefly until it has a good spreading consistency.

More great frosting recipes

Homemade frosting is easy and delicious! Why use canned frosting when homemade is so much better? Try:

  • Chocolate Buttercream Frosting
  • Cream Cheese Frosting Recipe
  • Chocolate Cream Cheese Frosting
  • Lemon Cream Cheese Frosting
  • Orange Creamsicle Buttercream with Vanilla Beans

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Very close up view of vanilla frosting on a sugar cookie to show lots of vanilla bean flecks.
Recipe

Get the Recipe: Very Vanilla Buttercream Frosting

4.50 from 4 votes
Prep Time: 10 mins
Total Time: 10 mins
12 servings
Print Rate Recipe
Prevent your screen from going dark
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

  • Using an electric mixer, cream together butter, vanilla, milk and vanilla beans.
  • One cup at a time, add powdered sugar, beating well, 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).

Notes

  • Yield: 1 1/2 cups, enough for a 9×13 cake or 12 cupcakes. Double recipe for a layer cake.
  • If you prefer, omit vanilla beans and increase vanilla extract to 2 teaspoons.

Nutrition Information

Serving: 2tablespoons, Calories: 164kcal, Carbohydrates: 30g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 2mg, Potassium: 6mg, Sugar: 30g, Vitamin A: 162IU, Calcium: 5mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Kristen says

    November 30, 2011 at 2:22 pm

    Those little specs of vanilla bean make me want to lick that right off the cookie. Yum!
    Lucky hubby!

    Reply
  2. Jennifer @ Mother Thyme says

    November 30, 2011 at 2:19 pm

    I have a TON of vanilla beans leftover from making vanilla extract and I love this frosting! I make buttercream frosting a lot (maybe to much) so I am definitely trying this on my next batch! Thanks for the idea! :)

    Reply
  3. The Elegant Eggplant says

    November 30, 2011 at 1:24 pm

    I want to have a buttercream party for one!! That sounds like SO much fun :)

    Reply
    • Rachel says

      December 2, 2011 at 7:28 am

      I think it is a requirement. Do it this weekend :)

      Reply
  4. jackie @ marin mama cooks says

    November 30, 2011 at 12:39 pm

    Ok, I just loooove your photo’s of the cookies with the milk jug and the adorable straws. I am going to have to get some of those straws for the kids. They look so fun!

    Those cookies look so pro and yummy! We just whipped up a batch of black forest cookies to share and eat and my kid’s won’t let them out the door!

    I’m going to add this recipe to my Holiday cookie share list.

    Reply
    • Rachel says

      December 2, 2011 at 7:28 am

      Thanks! Black forest cookies sound great!

      Reply
  5. Rachel @ Baked by Rachel says

    November 30, 2011 at 11:49 am

    Sounds absolutely fantastic! Shocking it’s better than a spiked version too but vanilla does have a pretty amazing taste.

    Reply
  6. Leslie Means @ Her View From Home says

    November 30, 2011 at 11:06 am

    I want some RIGHT. NOW. With my coffee. While I’m at work. Yes, I’m checking your blog at work. :) Oops!!

    Reply
  7. Kitchen Belleicious says

    November 30, 2011 at 9:19 am

    okay this is definitely going on my annual christmas cookies in the next 2 weeks. It looks too good not to try and I love the little hints of vanilla bits sprinkled throughout! AMAZING

    Reply
  8. Nelly Rodriguez says

    November 30, 2011 at 8:30 am

    Mmmhm, frosting. You are so funny Rachel! I was like….vessel of metal and then duh, visions of me scooping out Nutella with a spoon. Yeah, ahem…in my dreams of course ;) Love it and love your addiction to vanilla beans!

    Reply
  9. Bev Weidner says

    November 30, 2011 at 7:59 am

    I wonder if I could use that frosting as a facial moisturizer.

    Reply
  10. Julie @ Table for Two says

    November 30, 2011 at 7:46 am

    I love that you can see the vanilla beans in the frosting. This looks yummy and easy enough to make to put on some sugar cookies for Christmas time :)

    Reply
  11. raquel says

    November 30, 2011 at 7:31 am

    Just making blog tripping when I my catch one of your recipe, I like making cookies muffin and cakes and this one I would love to try it and I know that is great for the holidays.

    Reply
  12. Michelle Jaffee says

    November 30, 2011 at 7:26 am

    Oh how lovely! Vanilla buttercream. *sigh

    Reply
  13. Averie @ Love Veggies and Yoga says

    November 30, 2011 at 6:54 am

    I love this buttercream. Could you pipe some right into my mouth? I don’t even need the cookies. Just the frosting please! :)

    Reply
    • Rachel says

      December 2, 2011 at 7:27 am

      I am with you on that 100%! :)

      Reply
  14. Alexis @ There She Goes says

    November 30, 2011 at 6:32 am

    perfect! i was planning on making cupcakes tmrw and I’m totally going to use this icing recipe!

    Reply
  15. Kathryn says

    November 30, 2011 at 6:24 am

    Vanilla is one of my all time favourite flavours – I love the little flecks of vanilla bean!

    Reply
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