This vanilla bean buttercream frosting recipe makes the tastiest American buttercream and is ideal for vanilla cakes and cupcakes.
This is my go-to vanilla buttercream for topping vanilla cakes and vanilla cupcakes.
This frosting is classified as an American buttercream, which implies it is sweeter and thickened with confectioners sugar (aka powdered sugar).
This recipe, which utilizes just butter and no vegetable shortening, has a delicious buttery vanilla taste.
Hello there! Before you browse, there’s a lot of vital information in this article! includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
- Ingredient Notes:
- Preparation and How to Make this Buttercream:
- Tips & FAQs:
- Supplies Used:
- Best Vanilla Bean Buttercream Frosting
- Other Posts You Might Like:
- What kind of buttercream do professionals use?
- What is the most delicious buttercream?
- What flavour buttercream goes with vanilla cake?
- What are the three most popular types of buttercream frosting?
- Which buttercream is best for wedding cakes?
- What is the most difficult buttercream to make?
- What is the best buttercream to cover a cake?
- Which buttercream is best for frosting a cake?
- What are the 4 main styles of buttercream?
- How do you make vanilla buttercream taste better?
Let’s take a closer look at the components in this buttercream. (All ingredients are included in the recipe card below.)
Unsalted & Salted Butter: Both salted and unsalted butter are required for this recipe. This is the key to making the greatest buttercream. Theoretically, you could use 100% unsalted butter and season it yourself, but there’s something about the flavor of salted butter that’s just so delicious.
If you used entirely salted butter, it could be too salty, but using half salted and half unsalted is exactly right. Check out this link to understand more about the distinctions between the two: Salted vs. Unsalted Butter
Additionally, see the FAQ part of this page to find out what to do if you only have one or the other.
Confectioners sugar (aka powdered sugar): Since this is an American buttercream recipe, it requires confectioners sugar to thicken and sweeten it. It’s on the sweet side, so if that’s your thing, you’ve come to the perfect place.
The highlight of this buttercream is vanilla bean paste (or emulsion). Vanilla bean paste adds much more flavor than vanilla extract alone.
If you just have extract, use that, but if you can acquire vanilla bean paste or vanilla baking emulsion, that’s much better.
These are several vanilla bean paste or emulsion alternatives:
- Nielsen-Massey Vanilla Bean Paste
- LorAnn Natural Vanilla Bean Paste
- LorAnn Madagascar Vanilla Bean Paste
Preparation and How to Make this Buttercream:
Let’s get started on making this buttercream. (Exact directions are included in the recipe card below.)
To begin, cream the room temperature butter until it is smooth. A hand mixer or a stand mixer may be used. The flat beater attachment on a stand mixer works well.
Then, add three cups confectioners sugar and mix on low at first to prevent it from flying all over the place, then on medium until thoroughly combined.
Mix in one tablespoon of milk and the remaining three cups of confectioners sugar.
Scrape down the sides and bottom of the bowl, then re-mix.
Mix in another spoonful of milk and the vanilla paste or extract until everything is smooth.
Examine the consistency. If it’s too thick, add another tablespoon of milk and stir well. If the mixture is too thin, add another cup of confectioners sugar and thoroughly combine.
After you’ve achieved the desired consistency, mix it for a few minutes on medium-high speed to make it fluffy.
This will also help to lighten the hue somewhat.
Examine the color. The hue of all butter buttercream will be somewhat yellow or cream. If you want it to be completely white, add a very little amount of violet food coloring to balance out the yellow. That works; just use a little quantity at a time and well mix.
Spread the buttercream on top of the cake.
Tips & FAQs:
This recipe is best when made with both unsalted and salted butter, but if you can’t get either, use these instructions: Just use two cups of salted butter if you only want to use salted butter. To use solely unsalted butter, combine two cups salted butter with a teaspoon of salt. The salt cuts the sweetness and brings out all of the tastes.
Since this buttercream is made entirely of butter and has no shortening, it will have a somewhat yellow or cream color to it. If you want it to be completely white, add a very little amount of violet food coloring to balance out the yellow. Simply start with a very little quantity (just a speck), then combine to verify the color.
Likewise, after mixing the buttercream, beat it for several minutes. Whipping it seems to soften the hue somewhat.
You might also use clear vanilla extract instead of ordinary vanilla extract or vanilla bean paste to lighten the color, however the vanilla flavor will be less intense than if you used vanilla bean paste.
This buttercream recipe creates enough to cover a two-layer, 8-inch round cake or around 24 cupcakes.
Yes! This buttercream has been frozen many times. When everything has been well combined, spread mounds of it on plastic wrap and tightly wrap it up, then store the bundles in a freezer bag. Check out this page for a comprehensive instruction on freezing buttercream: Buttercream Freeze Buttercream may be stored in the freezer for months.
This buttercream may be stored in an airtight jar at room temperature for 4-5 days or in the refrigerated for up to a week.
- Nielsen-Massey Vanilla Bean Paste
- LorAnn Natural Vanilla Bean Paste
- LorAnn Madagascar Vanilla Bean Paste
- Large mixing bowl
- Hand mixer or stand mixer
- Silicone Spatula
- Violet gel food coloring (to make the buttercream white)
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Best Vanilla Bean Buttercream Frosting
***I publish recipes in volume (cup) measures since that is what people are accustomed to seeing and using in the United States. Click the metric button beneath the ingredients in the recipe card to convert weight to metric measures. The weights are converted by a software rather than by me, and it is an educated assumption. Please keep in mind that while I create my recipes in cups, I cannot guarantee that weighing the components will provide the same results.
***I write recipes in volume (cups) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card for weight in metric units. The weights are converted by a software, not by me, and it is a best approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
- 1cupunsalted butter, room temperature(2 sticks)
- 1cupsalted butter, room temperature(2 sticks – salted tastes better, but if you don’t have it, just use unsalted here and add in a pinch of salt)
- 6cupsconfectioner’s sugar
- 2teaspoonsvanilla bean paste(or vanilla extract)
Cream the butter well with an electric mixer on medium to medium-high until very smooth.
Add in three cups of confectioner’s sugar and mix on low until incorporated and then on medium until well mixed.
Add one tablespoon of milk and the last three cups of confectioner’s sugar and mix on low until combined, then on medium until well mixed.
Add another tablespoon of milk and the vanilla bean paste or extract, then mix on medium until well mixed.
Check the consistency. If it’s too thick, add another tablespoon of milk. If it’s too thin, add another cup of confectioner’s sugar and mix well. Once the desired consistency is reached, mix on medium-high speed for a couple of minutes. The icing will lighten a bit in color and fluff up.See notes for how to make this buttercream whiter in color.
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Remember to Pin it for Later!
What kind of buttercream do professionals use?
Swiss meringue buttercream is arguably the most common buttercream among pastry chefs. It is exceedingly smooth, making it a favorite option for frosting cakes. It has a much richer butter taste than American buttercream but is much less sweet.
What is the most delicious buttercream?
BUTTERCREAM IN SWISS MERINGUE
Since it is the simplest method to get smooth, clear lines, SM buttercream is undoubtedly the greatest icing for cake decorating.
What flavour buttercream goes with vanilla cake?
Vanilla Cake Frosting Ideas
Some of the most frequent vanilla cake buttercream flavors are: Strawberry, raspberry, blackberry, apple, pear, passionfruit, mango, and peach are all fruity. Tea options include English breakfast, Earl Grey, Matcha, and Chai. Lemon and lime tart.
What are the three most popular types of buttercream frosting?
The three most common buttercreams are American Buttercream, Swiss Meringue Buttercream, and Italian Meringue Buttercream.
Which buttercream is best for wedding cakes?
Since royal icing stays solid for a long time, it is the most popular option for destination weddings or lengthy periods of travel. Royal icing is also pure white, making it ideal for an all-white wedding cake or as a blank canvas to color!
What is the most difficult buttercream to make?
Personally, I believe that French buttercream is the most difficult to perfect since it needs delicately dripping boiling sugar syrup into beaten eggs while the mixer is running to avoid the yolks from scrambling.
What is the best buttercream to cover a cake?
Buttercream in the United States
This is the most often used ‘frosting’ and the easiest to prepare. American buttercream, made with butter, icing sugar, and a dash of milk or cream for consistency, is ideal for filling cakes, coating cakes, and decorating cupcakes.
Which buttercream is best for frosting a cake?
Since Swiss buttercream is so soft, it is best for frosting cakes rather than piping or decorating. Check that the mixture is cold before adding the butter; otherwise, the butter will melt.
What are the 4 main styles of buttercream?
Buttercream is classified into four types: Italian, German, French, and Swiss.
How do you make vanilla buttercream taste better?
These are the 7 best ways to improve the flavor of store-bought frosting.
Add a sprinkle of salt to taste.
Season with salt and pepper.
Whip in the whipped cream.
For a lighter taste, add cream cheese.
Whisk the icing until smooth.
Textures should be added.
Flavor with freeze-dried ground-up fruit.
Jul 18, 2020