Classic Vanilla Bean Buttercream Frosting
This classic vanilla bean buttercream frosting is light, fluffy, and perfect for decorating cakes and cupcakes. It's made with simple ingredients and can be easily adjusted to your desired consistency.
Equipment
- Large mixing bowl
- Electric mixer
Ingredients
Main Ingredients
- 1 cup Unsalted Butter (2 sticks), softened to room temperature
- 4 cups Powdered Sugar (Confectioners' Sugar) sifted
- 3-4 tablespoons Heavy Cream or Whole Milk
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Vanilla Bean Paste (optional, for visual specks and enhanced flavor)
- Pinch Salt
Instructions
Instructions
- In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed for 2-3 minutes until it's light and fluffy.
- Gradually add about half of the sifted powdered sugar to the butter, mixing on low speed until combined, then scrape down the sides of the bowl.
- Pour in half of the heavy cream or milk, the vanilla extract, and the vanilla bean paste (if using), then beat on medium speed until smooth.
- Add the remaining powdered sugar in increments, mixing well after each addition, then add more heavy cream or milk, a tablespoon at a time, until your desired consistency is reached.
- Increase the mixer speed to medium-high and beat for another 2-3 minutes to make the buttercream extra light and fluffy; taste and add a pinch of salt if desired.
Notes
For best results, ensure your butter is at true room temperature. If your frosting is too thick, add more liquid; if it's too thin, add more powdered sugar.