Vanilla Buttercream Frosting

4.67 from 6 votes

Vanilla buttercream frosting is rich, creamy, and flecked with real vanilla beans. It’s easy to make and perfect for piping onto cakes and cupcakes!

Prep Time10

Total Time10

Course: Frostings & Sweet Sauces

Cuisine: American

Servings:

⅓ cup unsalted butter, softened (see note)
2 vanilla bean pods (or 1 teaspoon vanilla bean paste, or 1 teaspoon pure vanilla extract)
2 tablespoons milk or cream
3 cups powdered sugar

To remove the seeds from the vanilla bean pods, use a sharp knife to cut down the center of the pod lengthwise, being careful not to cut all the way through. Open up the pod and use your knife to scrape out the tiny seeds.
Using an electric mixer, cream together the butter, vanilla pod seeds, and milk.
⅓ cup unsalted butter, softened, 2 vanilla bean pods, 2 tablespoons milk or cream
One cup at a time, add powdered sugar, beating after each addition, about 3 to 4 minutes total, or until frosting is creamy and fluffy. Adjust consistency as needed. For piping, frosting should be thicker/stiffer; add more powdered sugar if necessary.
3 cups powdered sugar
Cakes, cupcakes, or brownies should be completely cool before frosting.

Pro tip: The butter should be at room temperature. It will feel slightly cool to the touch and easily hold an imprint but not be mushy. If your butter is too soft or melted, the frosting may be runny or appear separated (curdled).
Yield: This recipe makes about 1 ½ cups of frosting, enough for a 9 × 13-inch sheet cake or 12 cupcakes. Double recipe for a layer cake or piped cupcakes. (A 16 ounce container of purchased frosting is about 2 cups.)
Storage/make ahead: Frosted cakes can be stored at room temperature, covered, or refrigerated for longer storage. To make ahead, refrigerate buttercream frosting in a covered container for up to 1 week, or freeze for up to 3 months. Thaw the frosting overnight in the refrigerator.
To use: Frosting that’s been refrigerated or frozen may be stiff because of the cold temperatures. Let the frosting rest on the counter for an hour or two before using, so that it comes to room temperature. If you notice that your frosting has deflated a bit, whip it briefly with your mixer to get it back to a fluffy consistency.

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