Classic Vanilla Bean Buttercream Frosting
This not-too-sweet vanilla buttercream frosting compliments any cake in any season. This makes enough to fill and frost one 8" three layer cake.
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.
Notes
Don’t skip sifting the powdered sugar—it ensures a smooth, lump-free buttercream. And trust me on the longer mixing times—they’re totally worth it! You’ll notice a difference in the texture, making it much easier to frost your cake beautifully. If you don't have vanilla paste on hand, vanilla extract is totally fine!