This double vanilla buttercream is my go-to frosting: light, silky, and deeply flavored thanks to both vanilla extract and real vanilla bean. It whips up in minutes, holds a piped shape beautifully, and works for everything from cupcakes to layered cakes. Keep this reliable American-style buttercream recipe on hand for quick decorating and dependable results.
Double Vanilla Buttercream Ingredients
Simple, classic ingredients make this buttercream easy to prepare and versatile.
- Unsalted Butter: Use cool, room-temperature butter (around 67°F / 19°C). It should give slightly when pressed but not be greasy or melted.
- Powdered Sugar: Adds sweetness and structure to the frosting.
- Vanilla Extract: Choose pure vanilla extract for best flavor.
- Vanilla Bean Pod or Vanilla Bean Paste: Scraped seeds or paste intensify the vanilla flavor. Vanilla bean paste is concentrated and adds visible specks of bean for a gourmet touch.
- Heavy Cream: Two tablespoons create a smooth, silky texture. Swap for a dairy-free alternative if needed.
- Salt: A pinch balances the sweetness and brightens the flavor.
- Food Coloring (optional): Use gel food coloring to tint the buttercream without thinning it.
Tip: Proper butter temperature is important. Too cold and the frosting will be lumpy; too warm and it will be greasy and won’t hold its shape.
How to Make Vanilla Buttercream Frosting
- In a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the butter on medium speed until creamy, about 1–2 minutes.
- Add the powdered sugar, heavy cream, vanilla extract, vanilla bean seeds, and salt. Start on low for 30 seconds, then increase to medium-high and beat 2–3 minutes until smooth and fluffy.
- Adjust texture and flavor as needed: add more powdered sugar if too thin, more cream if too thick, or a pinch more salt if overly sweet. The finished frosting should be soft and creamy but not runny.
Note: For an extra airy frosting, switch to the whisk attachment and whip a little longer.
Ways to Use Vanilla Buttercream
This 5-minute double vanilla buttercream is ideal for decorating cakes, cupcakes, and cookies. It pipes into clean swirls and also spreads smoothly. Try these uses:
- Piped atop sugar cookie bars
- Used as a filling for macarons
- Swirled over vanilla layer cake
- Sandwiched inside oatmeal creme pies
- Spread on fudgy brownies
- Piped onto vanilla cupcakes
If you make this frosting, I’d love to see it—tag me @mikebakesnyc on Instagram and leave a rating and review if you try the recipe.
Print Recipe
5-Minute Double Vanilla Buttercream
Ingredients
- 113 g unsalted butter softened
- 240 g powdered sugar
- 30 ml heavy cream
- 1 teaspoon vanilla extract
- seeds scraped from 1 vanilla bean or 1 teaspoon vanilla bean paste
- ¼ teaspoon fine sea salt
Instructions
-
Beat the softened butter in a stand mixer fitted with the paddle attachment (or use a handheld mixer) on medium speed until creamy, about 1–2 minutes.
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Add powdered sugar, heavy cream, vanilla extract, vanilla bean seeds, and salt. Start on low for 30 seconds to incorporate the sugar, then increase to medium-high and beat 2–3 minutes until smooth and fluffy.
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Adjust texture: more powdered sugar for a firmer frosting, more cream for a softer consistency, or an additional pinch of salt to balance sweetness. The frosting should be soft, creamy, and not runny.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. After freezing, thaw in the refrigerator and rewhip briefly to restore a smooth consistency.