Classic Vanilla Bean Buttercream Frosting
FROSTING RECIPE FOR AN 8” THREE LAYER CAKE
Making a batch of this chocolate frosting in my cottage kitchen.
I love baking with the seasons, finding inspiration in the flavors and ingredients each one brings. If there’s one recipe every baker should have committed to memory, it’s a great vanilla buttercream.
This Vanilla Buttercream is a year-round essential. It’s versatile enough to pair beautifully with summer delights like lime cake and blackberry filling, enhances cozy fall favorites like vanilla spice or apple butter cake, complements a decadent caramel cake in winter, and shines alongside a lemon curd cake in spring.
I’ve made this frosting countless times for family, friends, and my local community—affectionately known as my Cake Lovers.
What truly sets this recipe apart is the use of vanilla beans. While vanilla extract works wonderfully, those delicate specks of real vanilla bean in a creamy white frosting add an undeniable touch of elegance and a certain je ne sais quoi to any cake.
And here’s a pro tip: don’t skip sifting the powdered sugar for a perfectly smooth texture, and be sure to mix the final frosting for 8–10 minutes to achieve that dreamy, fluffy consistency!
Want to learn more about baking a cake from scratch?
My e-book ‘Cake for Beginners: Lessons in Learning to Bake Cake from Scratch’ is my comprehensive guide to help you feel more confident creating a joy-filled, delicious-every-time cake - and includes two baseline cake and frosting recipes! Trust me, even seasoned baker’s love this compilation of tips and tricks.
Hope you enjoy!
Classic Vanilla Bean Buttercream Frosting
Ingredients
- 6 Cups Powdered Sugar (Sifted - don’t skip this!)
- 2 Cups of Unsalted Butter (4 Sticks, close to room temperature)
- 2 Teaspoons of Vanilla Bean Paste
- 1/4 Cup of Heavy Cream
- 1 Large Pinch of Salt
Instructions
- Cream butter on medium-high for 8-10 minutes until pale and fluffy.
- Add powdered sugar in stages on low speed. Mix in heavy cream, vanilla bean paste, and salt. Beat on medium-high for 8-10 minutes until smooth. Stir with a spatula to remove air pockets.
