This vanilla buttercream frosting is a luxurious, elevated take on the classic topping, distinguished by its speckled appearance and complex flavor profile. While regular vanilla buttercream relies on extract, this version uses real scrapings from fresh pods to achieve a deep, gourmet finish. Try this frosting on these Easy Bakery-Style Vanilla Cupcakes.
Ingredients
Method
- Beat butter on high speed with an electric mixer for about three minutes until light and airy.
- Mix in powdered sugar a little bit at a time.
- Remove seeds from vanilla bean and add to mixture.
- Add vanilla extract and salt and continue to beat for another minute.
- If desired, add more vanilla to taste or more confectioners’ sugar to make the buttercream frosting stiffer.
Notes
If you plan to make a large swirl of frosting, this recipe will only cover about 12 cupcakes. Double as needed.
The frosting will cover two 8″ round cakes.
If you want to pipe vanilla buttercream frosting on cupcakes, the easiest way to achieve the perfect cupcake swirl is to use a 1M tip.
While there are many frosting recipes that you can mix by hand, the best buttercream frostings require lots of air to be incorporated into the butter. To really get this job done right, I highly recommend that you use an electric mixer. A hand mixer or a stand mixer will both work well. The frosting lasts for up to a week at room temperature or months in the freezer. You will need to bring it to room temperature and mix it again for a minute or two before you start piping.
The frosting will cover two 8″ round cakes.
If you want to pipe vanilla buttercream frosting on cupcakes, the easiest way to achieve the perfect cupcake swirl is to use a 1M tip.
While there are many frosting recipes that you can mix by hand, the best buttercream frostings require lots of air to be incorporated into the butter. To really get this job done right, I highly recommend that you use an electric mixer. A hand mixer or a stand mixer will both work well. The frosting lasts for up to a week at room temperature or months in the freezer. You will need to bring it to room temperature and mix it again for a minute or two before you start piping.
