Today I’m going to share some tips on how to make the best Vanilla Bean Buttercream Frosting. Having a good frosting recipe is key for baking. And this Vanilla Bean Buttercream Frosting is one I use in all kinds of desserts!
This recipe for Vanilla Bean Buttercream Frosting is enough for one 6-inch layer cake, 1 dozen cupcakes, one 9 x 9-inch sheet cake or 2 dozen sandwich cookies. If you’re making a 8-inch or 9-inch cake you can double this recipe and it will work for that!
Tips for Making the Best Vanilla Bean Buttercream Frosting
It’s best to have soft butter when making buttercream frosting. I like to leave butter out on the counter for a few hours or even overnight (depending on the weather) and let it soften naturally at room temperature. This is the best way, in my opinion, as you get the most even softening. But, you can also soften in the microwave if need be. For softening butter in the microwave, only do 10 seconds per 1/2 cup at one time. You may need to do intervals of 10 seconds if it is not soft after the first one, but the key is not let it go for more than 10 seconds at one time. If you have to do multiple intervals of 10 seconds, that is best! Your butter should be sticking to your wrapper, if it doesn’t stick when you open it, then it’s not soft enough!
Weigh Powdered Sugar
My next tip is weigh your powdered sugar. I believe in weighing all of your ingredients at all times, so here is no exception. When you weigh your powdered sugar, you get an exact amount which is what we want! Buy a digital food scale if you don’t have one, the brand is not important, but that you have one is! I have multiple scales I recommend on my Baking Tools section of my Amazon Shop page.
Sift Powdered Sugar
It is so important to sift powdered sugar, all the time! Not just for frosting, but all the time! Powdered sugar can clump easily even if it just sits in the pantry for a short period of time. So, you must sift it every single time. Sifting powdered sugar is what makes a smooth and creamy frosting. If you don’t sift powdered sugar, you will most likely have clumps in your frosting, which makes for an undesirable texture when eating.
Scrape Down the Bowl
Whenever making buttercream, you want to make sure you scrape down the sides of the bowl multiple times. When you whip frosting, the frosting that is stuck to the sides of your mixing bowl and also to your paddle will be more stiff than the light and fluffy parts that are being whipped. So, this is why it is important to scrape down the bowl and paddle so that all of the frosting has the opportunity to whip and fluff up.
Add Liquid As Needed
I always put a little bit of liquid into my buttercream frostings, as it helps get the consistency I want depending on what I’m using it for. This is why you may see a range measurement like 2 to 3 teaspoons organic milk. The amount of liquid needed can depends on how soft your butter is. If you didn’t get it soft enough, you may need to add more liquid in. This is not necessarily a bad thing, unless you leave that cake out and the frosting gets too warm. But, if you keep it in the fridge, then that is no big deal. But, I always say to mix and scrape down your bowl first before adding liquid. You can’t take out liquid if your buttercream frosting gets too soft, but if it’s too stiff, you can always add it in!
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Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Vanilla Bean Buttercream FrostingDifficulty: Easy
Use this Vanilla Bean Buttercream recipe for cakes, cupcakes, cookies or brownies!
1 cup (226 grams) organic salted butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
1 teaspoon organic ground vanilla bean
2 to 3 teaspoons organic milk
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla bean. Mix on low until combined.
- Speed up mixer to high and mix for 1 minute or until light and fluffy. Scrape down the mixer and paddle, and mix again for 1 to 2 minutes until the frosting is light and fluffy. Add milk as needed to create the stiffness of frosting that you want.
- Use for cakes, cupcakes, sandwich cookies or enjoy with a spoon!
- High Altitude — Follow the recipe as noted.
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