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Vanilla Bean Buttercream Frosting

This silky, fluffy Vanilla Bean Buttercream Frosting is made with real vanilla bean paste, softened butter, powdered sugar, and heavy cream. Perfect for cupcakes, layer cakes, or cookie sandwiches, it whips up in under 10 minutes and holds beautifully for piping. Includes tips to prevent frosting from breaking and instructions for storing leftovers.
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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

This recipe makes about 2¼–2½ cups of frosting.
How Much Can It Frost?
  • 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