Vanilla Bean Buttercream
This Vanilla Bean Buttercream recipe is made with real vanilla beans and is the perfect frosting to use on birthday cakes, cupcakes, and even sugar cookies.
Servings: 3 cups
Calories: 1847kcal
Ingredients
- 500 g unsalted butter room temperature
- 500 g powdered sugar sifted
- 1 vanilla bean pod
Instructions
Vanilla Bean Buttercream
- Add the softened butter to a bowl of your stand mixer fitted with a whisk attachment. Beat at high speed until the butter is light and fluffy; this can take between 5 and 10 minutes. Scrape down the sides of the bowl often with a rubber spatula.
- Switch the mixer's attachment to a paddle attachment and add the sifted icing sugar to the whipped butter. Beat at a low speed until combined.
- Increase the mixer speed to medium-high and beat the buttercream frosting until it is light and fluffy, about 3 minutes. Scrape down the sides of the bowl often.
- Use a sharp knife to slice the vanilla pod lengthwise, then use the back of a spoon to scoop out all of the vanilla bean seeds. Add the seeds to the frosting and beat again until the frosting reaches the perfect consistency.
- Add the frosting to a piping bag fitted with your chosen nozzle, then pipe swirls of frosting onto cupcakes, or use a spatula to spread it over your favorite cake. Enjoy!
Notes
- For the perfect fluffy buttercream frosting, make sure the butter is at room temperature.
- If the frosting seems too stiff, add a tablespoon of whole milk or whipping cream and beat at high speed.
Nutrition
Calories: 1847kcal | Carbohydrates: 167g | Protein: 1g | Fat: 135g | Saturated Fat: 86g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 35g | Trans Fat: 5g | Cholesterol: 358mg | Sodium: 22mg | Potassium: 43mg | Sugar: 163g | Vitamin A: 4165IU | Calcium: 42mg | Iron: 0.1mg
