This vanilla buttercream recipe is so much better than your everyday vanilla frosting. Regular readers may know that I don’t typically like vanilla frosting. I typically make chocolate cream cheese frosting, mascarpone frostings, or glazes. However, this vanilla frosting recipe is an exception. It tastes just like melted vanilla ice cream. In fact, I used it on top of my pumpkin cup-pies (mini pumpkin pies) instead of ice cream.
How to Make Vanilla Bean Frosting versus Vanilla Frosting
Do You Need to Sift the Powdered Sugar in Buttercream Frosting?
The question of whether powdered sugar in buttercream recipes needs to be sifted depends on the brand of powdered sugar you are using. You should be able to tell when you look at your sugar whether it is clumpy or not. If it is very clumpy, it may end up getting stuck in your piping tip. In that case, I would definitely sift the sugar. I measure my sugar before sifting.
Is it Important to Use Unsalted Butter in Buttercream Frosting?
When you use unsalted butter in buttercream frosting or in any frosting, you can then add just the right amount of salt for the recipe. If you only have salted butter in the house, go ahead and use it, but leave off the salt in this recipe.
Vanilla Bean Buttercream Frosting Recipe
This frosting is like vanilla bean ice cream, but in frosting format!!
- 1 1/2 cup confectioners' sugar add more until it reaches your preferred consistency
- 1/2 cup unsalted butter room temperature
- 2 teaspoons vanilla bean paste add more to taste
- 1/4 teaspoon salt
- 1 tablespoon milk
Mix together sugar and butter until they are blended and creamy, about three minutes on high speed.
Add vanilla bean paste, salt, and milk and continue to beat for another minute.
If desired, add more vanilla bean paste to taste, or more confectioners' sugar to make it stiffer.
If you plan to make a large swirl of frosting, this recipe will only cover about 6 cupcakes. Double as needed.