The BEST Buttercream Frosting Recipe.
Buttercream frosting uses butter as its base and is therefore creamier, richer and fluffier than an icing made without it.
I prefer buttercream frosting over sugar icing because of the richness, depth of flavor and creamy consistency.
I’ve been making this recipe for over 8 years now and it never disappoints.
Everyone who tries it either likes or loves it!
It holds its shape nicely for frosting cakes and cupcakes, yet is super soft and smooth when eating.
This frosting is literally the BEST vanilla bean frosting I’ve ever had.
It is elevated to the, “BEST”, status because it uses real vanilla bean seed paste in it.
It even ties (or maybe beats) my very popular Best Cream Cheese frosting recipe for flavor and creaminess.
I’ve made these cakes, among many others, using this BEST Buttercream Frosting Recipe…
Polar Bear Sledding Party Cake
Fondant Peter Rabbit Yellow Cake. Peter Rabbit food and decor here.
This Elsa Barbie cake
Just add Magic Last-ditch Layer Cake
And I’ve made many cupcakes with this recipe…
this Anna Barbie Cake
as well as cookies, such as these copycat Crumbl cookies.
This recipe has really never let me down—it turns out great every time.
I have experimented with it by changing the flavor from vanilla to cotton candy for a kids party cake.
As long as I skip the vanilla bean (its too strong of a flavor to combat other flavors), the cotton candy or other flavoring can come through without competing with the vanilla and it tastes delicious as well.
Yield
This recipe frosts about 36 cupcakes generously.
or
It will frost an entire average-sized cake with layers easily.
Ingredients for The BEST Buttercream Frosting Recipe
3 sticks or 1 1/2 C salted butter, softened
Vanilla bean seeds scraped from 1 vanilla bean OR 1 tsp vanilla bean paste
3 1/4 teaspoons clear vanilla extract (or normal, if you don’t have clear)
7 ½ cups confectioners’ sugar (or a full 32 oz bag)
8 tablespoons heavy cream or milk
Note- This recipe calls for Vanilla Bean paste found here or one vanilla bean —it calls for either one, not both; AND it calls for vanilla extract in addition to one or the other of the vanilla bean options.
Supply List for The BEST Buttercream Frosting Recipe
How to make The BEST Buttercream Frosting Recipe
Continue reading and/or watch the baking video tutorial here.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the butter and vanilla bean seeds. Beat on high until fluffy.
- Turn the mixer to low speed and slowly add the confectioners’ sugar a cup at a time, vanilla, and 4-8 tablespoons of heavy cream or milk. Mix on low speed until well combined and moist
- If needed, add an additional 1 to 2 tablespoons of heavy cream or milk until your desired consistency is reached. Beat at high speed until the frosting is smooth and fluffy.
- Taste test and add more ingredients as needed to achieve a frosting where all flavors can be tasted without overpowering the others: sugar, cream, butter, and vanilla.
The BEST Buttercream Frosting Recipe
Makes 36 cupcakes or will ice a standard sized cake with layers.
Ingredients
- 3 sticks or 1 1/2 C salted butter, softened
- Vanilla bean seeds scraped from 1 vanilla bean OR 1 tsp vanilla bean paste
- 3 1/4 teaspoons clear vanilla extract (or normal, if you don't have clear)
- 7 ½ cups confectioners’ sugar (or a full 32 oz bag)
- 8 tablespoons heavy cream or milk
- Note- This recipe calls for Vanilla Bean paste found here or one vanilla bean —it calls for either one, not both. AND it calls for vanilla extract in addition to one or the other of the vanilla bean options.
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, combine the butter and vanilla bean seeds. Beat on high until fluffy.
- Turn the mixer to low speed and slowly add the confectioners' sugar a cup at a time, vanilla, and 4-8 tablespoons of heavy cream or milk. Mix on low speed until well combined and moist
- Once well blended, add in the vanilla and 4 tablespoons of heavy cream or milk. Mix on low speed until well combined and moist.
- If needed, add an additional 1 to 2 tablespoons of heavy cream or milk until your desired consistency is reached. Beat at high speed until the frosting is smooth and fluffy.
- Taste test and add more ingredients as needed to achieve a frosting where all flavors can be tasted without overpowering the others: sugar, cream, butter, and vanilla.
Notes
Note- This recipe calls for Vanilla Bean paste or seeds from one vanilla bean —it calls for either one, not both. AND it calls for vanilla extract in addition to one or the other of the vanilla bean options.
I hope The BEST Buttercream Frosting Recipe turns out great for you as well!
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The BEST Buttercream Frosting Recipe
Makes 36 cupcakes or will ice a standard sized cake with layers.
Ingredients
- 3 sticks or 1 1/2 C salted butter, softened
- Vanilla bean seeds scraped from 1 vanilla bean OR 1 tsp vanilla bean paste
- 3 1/4 teaspoons clear vanilla extract (or normal, if you don't have clear)
- 7 ½ cups confectioners’ sugar (or a full 32 oz bag)
- 8 tablespoons heavy cream or milk
- Note- This recipe calls for Vanilla Bean paste found here or one vanilla bean —it calls for either one, not both. AND it calls for vanilla extract in addition to one or the other of the vanilla bean options.
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, combine the butter and vanilla bean seeds. Beat on high until fluffy.
- Turn the mixer to low speed and slowly add the confectioners' sugar a cup at a time, vanilla, and 4-8 tablespoons of heavy cream or milk. Mix on low speed until well combined and moist
- Once well blended, add in the vanilla and 4 tablespoons of heavy cream or milk. Mix on low speed until well combined and moist.
- If needed, add an additional 1 to 2 tablespoons of heavy cream or milk until your desired consistency is reached. Beat at high speed until the frosting is smooth and fluffy.
- Taste test and add more ingredients as needed to achieve a frosting where all flavors can be tasted without overpowering the others: sugar, cream, butter, and vanilla.
Notes
Note- This recipe calls for Vanilla Bean paste or seeds from one vanilla bean —it calls for either one, not both. AND it calls for vanilla extract in addition to one or the other of the vanilla bean options.
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