Classic Vanilla Buttercream Frosting
There’s something that truly boosts a baker’s confidence when they have a dependable vanilla buttercream in their back pocket—one that enhances a cake rather than overpowers with sweetness. That’s exactly what this Vanilla Frosting does. Made with real vanilla beans and just the right pinch of salt, it’s smooth, creamy, and beautifully balanced.
I can’t tell you how many times someone has said, “I don’t usually love frosting, but I could eat this by the spoonful.” And honestly, I’m proud of that. As a from-scratch baker, this recipe has become one I rely on again and again—for delicate piped rosettes, elegant swoops on a sheet cake, or the perfect swirl atop a cupcake. It’s the kind of frosting that makes you pause and appreciate how something so simple can be so good.
Ingredients for This Classic Vanilla Buttercream Frosting
6 Cups Powdered Sugar
2 Cups Unsalted Butter, Room Temperature
1/4 Cup Heavy Cream
1 Pinch Salt
How to Make Vanilla Bean Buttercream Frosting
To make the vanilla bean frosting, place the butter into the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until it becomes paste-like, then increase to medium-high and beat for 4–6 minutes, until the butter lightens from yellow to a pale ivory. While it’s mixing, sift the powdered sugar into a separate bowl so it’s ready to go.
Turn off the mixer and add the powdered sugar gradually—about 1–2 cups at a time—mixing on low after each addition to avoid a sugar cloud. Once all the sugar is incorporated, add the heavy cream, salt, vanilla extract, and vanilla bean paste. Mix on medium speed for about 30 seconds, just until combined.
Finally, increase the mixer to medium-high and whip the frosting for another 5–10 minutes, stopping to scrape down the bowl as needed. Before frosting your cake, press a spatula or wooden spoon through the frosting in gentle zig-zag motions to release any air bubbles. This gives you the smoothest, silkiest finish.
Baker’s Notes
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.
And, PS - trust me when I say to let your mixer mix the buttercream for 8-10 minutes! You’ll realize how much better your frosting can get with a little more time.
Equipment
Chances are, you might already have everything you need to bake—but just in case, you can check out all my favorite baking essentials here in my ShopMy.
