There’s something so special about a frosting that enhances a cake rather than overpowering it, and that’s exactly what my Vanilla Bean Frosting does. With real vanilla beans and just the right touch of salt, it’s smooth, creamy, and perfectly balanced—not cloyingly sweet like so many buttercreams can be.
I can’t tell you how many times people have told me, “I don’t usually love frosting, but this one? I could eat by the spoonful.” And honestly, I get it. It’s the kind of frosting that makes you pause and appreciate how something so simple can be so good. Whether you’re pairing it with classic vanilla cake, rich chocolate layers, or even something unexpected, this frosting has a way of making everything taste just a little more special.
ingredients you'll need
- 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
- ¼ Cup of Heavy Cream
- 1 Large Pinch of Salt
how to make this frosting
- 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.
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equipment you'll need
a Stand Mixer with a paddle attachment
a sifter
a food scale
a spatula or wooden spoon
how to store frosting
If you're not frosting a cake immediately, you can store this vanilla buttercream frosting in an air tight container in the refrigerator for a few days. Otherwise, you can freeze this buttercream! Simply double wrap frosting in plastic wrap followed by foil and place in the freezer for up to 3 months. When you're ready to frost a cake, thaw your buttercream until it softens (I usually put it out on the counter for an hour or so) and then mix on medium high speed until its light and fluffy.
what is vanilla paste?
While vanilla extract is a pantry staple, vanilla bean paste offers a more intense flavor and those signature specks that make any frosting feel a little more special. Vanilla bean paste is made by blending vanilla bean seeds with concentrated extract and a thickening agent, like gum or syrup, offering the convenience of extract with the rich flavor and visual appeal of real vanilla beans. For a DIY version, simply mix scraped vanilla seeds with a small amount of vanilla extract and light corn syrup or honey for a paste-like consistency. Or, for the purest flavor, I love simply scraping the seeds straight from a vanilla pod.
cakes pairings for this frosting
Vanilla Spice Cake
Maraschino Cherry Cake
Chocolate Stout Cake
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If you love this recipe, I’d be so grateful if you left a five star review—it truly means the world! And if you make it, I’d love to see—snap a photo and tag me on Instagram @cakejoie so I can share in the joy. Nothing makes me happier than seeing your beautiful bakes!
Classic Vanilla Bean Buttercream Frosting
Ingredients
- 6 Cups Powdered Sugar / 720 g Sifted
- 2 Cups Unsalted Butter / 450 g close to room temperature
- Tablespoon Vanilla Bean Paste / 20 g
- ½ Cup Heavy Cream / 60 g
- 1 Large Pinch of Salt / 3 - 5 g
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.
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