Vanilla Bean Buttercream Frosting
This Vanilla Bean Buttercream Frosting is the perfect way to kick your vanilla buttercream up a notch.
Last October (in 2013) I decided to make my own homemade vanilla extract. I had been researching it for months and I really wanted to make it for myself and as gifts for Christmas for the ladies in my life.
One of my homemade bottles… on Instagram!
It turned out to be a wonderful thing to do – it ultimately saves me lots of money on vanilla, it was a perfect homemade gift, and the flavor is amazing! I know a few of you asked me about posting the recipe and maybe, just maybe I’ll eventually get around to that but for now, I want to talk about the vanilla beans.
You see it was all fine and good… except months later, as I start to empty the first of the bottles, I find myself staring at these “used” vanilla beans.
Since they were not cheap and I hated to just toss them out, I started searching  for ways to use them and discovered that I could cut those babies open and scrape out the “good stuff” inside.
Apparently, it’s what they use to make to make vanilla bean paste and other deliciousness…. hello beautiful! Unfortunately, I’m not creative enough to come up with a good way to photograph the vanilla seeds that I scraped out of the bean, so that’ll just have to do!
You can mix it into *anything* that you want vanilla flavored (ice cream, frosting, whipped cream, cookie batter, etc.) or mix it into sugar and let it sit for a couple of weeks to make vanilla sugar or well… the sky is the limit!
My first use of that vanilla bean goodness … this vanilla bean buttercream frosting. It’s not a far stretch from my regular vanilla buttercream (I used the same proportions of butter, shortening and sugar), but you can definitely taste that this frosting is more potently vanilla!
Plus it has the added bonus of those tiny black flecks that just make the frosting look so much  more interesting… don’t you think? Admittedly not everyone will see it that way… my kids thought I used a dirty frosting bag… buhahahahaha!
Back to seriousness… if you don’t have real vanilla beans, I highly recommend this Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste. I’ve used it in the past and it is also amazing and would be perfect in this frosting!!
What do you think? Have you made vanilla bean frosting before? If not – will you be trying it soon? I sure hope so!! Here’s the printable recipe:Â
Vanilla Bean Buttercream
- Total Time: 10 minutes
- Yield: 3 cups 1x
Ingredients
- 1/2 cup salted butter, softened
- 1/2 cup vegetable shortening**
- 2 vanilla beans (seeded) OR 1 Tbsp. vanilla bean paste
- 2 teaspoons pure vanilla extract
- 4 cups powdered sugar
- 3–5 Tbsp. heavy cream (or milk if you don’t have cream)
Instructions
- Using a stand mixer, cream together the butter, shortening, vanilla bean paste (or the scrapings from 2 beans), and the vanilla extract with the paddle attachment, scraping down the sides as necessary. Unless you use a SideSwipe paddle like I do… then no scraping is needed 😉 Either way, continue mixing until it’s smooth.
- Add in the powdered sugar, one cup at a time until it’s all incorporated and moist. The mixture will be stiff.
- When all the sugar is mixed in, you can begin to add heavy cream, a tablespoon at a time until the consistency is good for you!
- I like the frosting to be stiff enough to pipe, but not so stiff that it makes my hand hurt! I know that’s an incredibly scientific texture, right?
- Add more milk and/or vanilla bean paste until it’s perfect for you!!
- **Before you ask… YES, you can use all butter and skip the shortening, but it will not hold up as well in heat (I live in Mississippi ya’ll) or pipe as beautifully because it will be a softer frosting. It will also have a slightly different taste and texture.
- Prep Time: 10
- Category: Dessert
- Cuisine: American
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Can this be kept at room temperature – looks yummy
Yes – it would be fine at room temperature! I probably wouldn’t leave it out for days and days though… but cake never lasts that long at my house anyway 😉
Thank you
Such a beautiful photo and the recipe sounds so good, I wish I could reach in a take a bite!
It’s SO yummy!!
And thank you Kim! I’m always trying to improve my photography… sometimes I do good and sometimes not 😉
Rose, your beautiful photography art work makes your cakes look so real and tempting that you could just eat them. I just love the so professional photographs you take. They make your cakes look so yummy like looking through the window of a bakery shop and just drooling for one. Thanks for another yummy recipe.
Thank you Elizabeth! Photography is one of the hardest things for me – it warms my heart that you appreciate it! xx
Hi Rose,
I absolutely want to try this delicious looking vanilla bean buttercream with my white chocolate cake, I think it will be a perfect combination! Thank you so much for sharing this wonderful recipe.
I just want to make sure, is it salted butter as you mentioned (but not unsalted)?
Thanks again Rose! 🙂
I use salted butter for almost everything, but you could certainly use unsalted if you like, then add a pinch of salt if you feel it needs it!
I made this frosting, and it was divine. Thank you so much for the recipe!
Awesome – so glad to hear it!!
I always have issues with lumps in my frosting when I use 2 fats like butter and liquid such as milk. How do u avoid that? And also, after I scrape my vanilla bean can I still make vanilla with the pod?
Thanks!
I don’t have this issue so I’m not sure! :-/
How much buttercream does this recipe make? This looks sooooo delicious! If I use all butter can I make buttercream roses??
How many cupcakes does one batch of this generally frost?
Thank you for sharing the vanilla bean buttercream frosting recipe. I have made it twice and everyone loves it.
YAY!! Always love to hear that 🙂
Can you color this frosting? If so with what do you suggest liquid or gel food coloring?
Yes – and I always use gel coloring, never liquid!
am i able to make the frosting and leave it in the fridge for two days (until Tuesday)? i’m making these for class but have to put strawberries under the icing so i can’t put it on now but was wondering if i could make it now and store it in the refrigerator
Absolutely!
is it alright to leave in the fridge in a bowl for two days
Yes!
If using Vanilla beans why do we need to also use vanilla extract? Don’t the beans add enough flavor?
Can I use Icing Sugar?
How many cups of buttercream does this make?!
3 cups, give or take
I will be making this vanilla bean btrcrm for my bananas foster 4 layer cake (2 8″ cakes cut in half). I’m thinking 2X (6 cups) will be enough. What is your experience? We love lots of icing, but don’t want too much hanging around…
Love the recipe best buttercream i have ever had.
Thanks so much!
Thanks for the recipe! Will it hold well in the heat for a three layer cake?
No buttercream is going to hold up in extreme heat.
Can I substitute lard for the shortening?
No, I would not recommend this.
Hi! I love this recipe. I have used it many times. Wondering is you have a conversion to chocolate. What would it be. Thanks so so much.
I making a 3 layer chocolate cake should I do 2x or 3x the recipe and if I still have frosting left how long can it be store in the freezer?
Thank You
I would think that doubling the recipe should be enough for 3 layers of cake. You can freeze the frosting for several months, just rewhip after it thaws to use again.