This creamy Vanilla Bean Buttercream Frosting is a bakery-style staple you’ll want to make again and again.
Made with softened unsalted butter, real vanilla bean paste, and rich heavy cream, this classic American buttercream whips up silky-smooth, pipeable, and perfectly sweet—ideal for cupcakes, layer cakes, sugar cookies, and festive dessert creations. The vanilla bean paste adds incredible flavor and those signature specks that make every swirl look gourmet.
It’s easy, reliable, and customizable—perfect for beginner bakers and seasoned home bakers alike. Plus, it uses simple pantry staples and takes 10 minutes to whip together.
This recipe yields 2¼–2½ cups of buttercream—enough to frost 12–14 cupcakes, an 8 or 9-inch cake layer, or an 8×8 sheet cake. For thicker swirls or decorative piping, you can easily scale the recipe up. Use vanilla extract if needed, or adjust the consistency with extra heavy cream or powdered sugar to suit your decorating needs.
If you’re looking for a smooth, fluffy, and flavorful vanilla frosting that never fails, this Vanilla Bean Buttercream Frosting is the one to bookmark and save for every celebration.
Why you’ll love this recipe!
What ingredients do I need?
- Unsalted butter – Softened butter creates the creamy, silky base and gives the frosting its rich mouthfeel.
- Powdered sugar – Provides sweetness while helping the frosting whip into a light, fluffy structure.
- Vanilla bean paste (or extract) – Adds bold vanilla flavor; paste gives beautiful flecks and an elevated bakery look. This is my favorite Vanilla Bean Paste.
- Salt – Just a pinch balances sweetness and enhances vanilla flavor.
- Heavy cream – Loosens the frosting for the perfect soft, pipeable consistency while adding richness.
Pro Tips
- Start with room temperature butter: It should be soft enough to press a finger into, but not melty.
- Beat long enough: Fully creaming the butter and sugar gives a whipped, airy frosting.
- Add cream slowly: A tablespoon at a time prevents the frosting from becoming too loose.
- Use vanilla bean paste: It elevates both flavor and presentation.
- Whip at the end: A final 1–2 minutes on high speed creates a lighter, fluffier frosting.
How to Avoid to Avoid the Frosting “Breaking”
“Breaking” happens when the frosting looks curdled, separated, or grainy. You can prevent it by:
- Making sure your butter is not too cold or too warm
- Adding powdered sugar slowly
- Making sure ingredients are similar temperatures
- Not adding too much cream too quickly
- Avoiding hot kitchens or direct sunlight while mixing
What Do I Do If The Frosting Does Break?
- If it looks curdled or separated: Keep mixing — often it comes together after 1–2 more minutes.
- If it’s too warm: Refrigerate for 10 minutes, then re-whip.
- If it’s too cold: Let the bowl sit at room temp for 5–10 minutes, then re-whip.
- If it’s too soft: Add 2–4 tablespoons powdered sugar.
- If it’s too stiff: Add 1–2 teaspoons heavy cream.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Butter: You can use salted butter if needed, just reduce added salt or omit entirely.
- Vanilla bean paste: You can use pure vanilla extract without any issue, just substitute the same amount.
- Heavy cream: You can substitute with whole milk, or half and half, just use slightly less and add slowly—milk is thinner, so the frosting will soften more quickly.
- Dairy-free option: Use vegan butter sticks and oat cream or coconut milk (just a splash at a time).
- Powdered sugar: Must stay as powdered sugar—granulated will not work.
Leftovers and Storage
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze for up to 2–3 months. Thaw overnight in the fridge, then re-whip before using.
- Room temperature: Safe for 2 days on a cake or cupcakes (thanks to the high sugar content).
- To reuse: Bring chilled frosting to room temperature and beat for 1–2 minutes to restore fluffiness.
But, I Still Have A Few Questions…
Can I make this frosting ahead of time?
Yes! This frosting stores extremely well in the refrigerator or freezer. Just re-whip before using to bring back its fluffy texture.
Why is my frosting grainy?
This usually means the butter was too cold or the powdered sugar wasn’t fully incorporated. Keep mixing, or let the frosting warm slightly and whip again until smooth.
Can I double this recipe?
Yes! This recipe doubles and triples easily with no adjustments needed.
Can I make it less sweet?
Buttercream needs powdered sugar for structure, but you can add a pinch more salt, a splash of heavy cream, or extra vanilla to help balance sweetness.
What can I use instead of vanilla bean paste?
Pure vanilla extract works perfectly. You can also use the seeds from a vanilla bean pod if you want those flecks.
Why is my frosting too soft?
It may have too much cream or your kitchen may be warm. Add powdered sugar 1–2 tablespoons at a time or chill the bowl for a few minutes before whipping again.
Why did my frosting “break” or look curdled?
This happens when ingredients are at different temperatures. Keep mixing, warm the bowl slightly, or chill the frosting briefly depending on whether it’s too warm or too cold (see troubleshooting section above).
Can I use milk instead of heavy cream?
Yes, but add it slowly—milk is thinner and can soften the frosting more quickly. Start with half the amount.
How long does buttercream stay fresh?
Up to 1 week in the refrigerator or 2–3 months in the freezer. Always re-whip before using for best texture.
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Vanilla Bean Buttercream Frosting
Ingredients
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 teaspoons vanilla bean paste or vanilla extract
- Pinch of salt
- 6 tablespoons heavy cream
Instructions
- Beat softened butter in a large bowl until smooth, light, and creamy.
- Add powdered sugar 1 cup at a time, mixing on low and scraping the bowl between each addition. Beat until fully incorporated and fluffy.
- Mix in the vanilla bean paste (or extract) and a pinch of salt until smooth.
- Adjust Consistency: Add heavy cream 1 tablespoon at a time until your desired texture is reached—light, creamy, and spreadable.
Notes
- Cupcakes: Frosts 12–14 cupcakes with a medium swirl
- Layer Cakes: Frosts a single 8- or 9-inch cake layer generously, or a two-layer cake lightly
- Sheet Cake: Frosts an 8×8-inch cake with a thick layer
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.