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Vanilla Bean Buttercream – Super Fluffy, Sweet & Full of Real Vanilla

This Vanilla Bean Buttercream is a dream come true for frosting lovers! Ultra-fluffy and packed with real vanilla beans, it’s the perfect topping for
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Vanilla Bean Buttercream – Super Fluffy, Sweet & Full of Real Vanilla
Vanilla Bean Buttercream – Super Fluffy, Sweet & Full of Real Vanilla
Vanilla Bean Buttercream Recipe

There’s something so special about vanilla bean frosting. It’s not just sweet—it’s silky, smooth, and packed with that real vanilla flavor you can’t get from regular extract. Those little black vanilla specks? That’s the magic right there. This buttercream is the perfect touch for birthday cakes, cupcakes, cookies, or even just a spoonful straight from the bowl (no shame here!).

What makes this recipe awesome is how simple it is—just three ingredients, a little mixing magic, and boom: bakery-level buttercream. It’s rich, buttery, fluffy, and full of that classic vanilla taste that goes with pretty much anything.

So, if you’re ready to level up your frosting game, let’s get started!

🧁 What You’ll Need:

Servings: About 3 cups

Calories: Around 1847 kcal

Ingredients:

  • 500g unsalted butter, softened to room temperature
  • 500g powdered sugar (also called icing sugar)
  • 1 vanilla bean pod (split and scraped)

👩‍🍳 How to Make Vanilla Bean Buttercream

  1. Whip the butter: Add your softened butter into a stand mixer bowl with the whisk attachment. Beat on high for about 5 to 10 minutes—yes, it takes that long! You want it to be super light and fluffy. Don’t forget to scrape down the sides of the bowl to make sure everything gets whipped evenly.
  2. Add the sugar: Swap to the paddle attachment. Add in the powdered sugar and mix on low speed first (no sugar clouds!). Once combined, turn the speed up to medium-high and beat for another 3 minutes until it’s light, creamy, and dreamy.
  3. Add the vanilla beans: Use a sharp knife to slice open the vanilla bean pod lengthwise, then scrape out the fragrant seeds with the back of a spoon. Toss them into the buttercream and give it one last good mix. Now you’ll have beautiful specks of vanilla throughout and rich flavor.
  4. Pipe or spread: Scoop the buttercream into a piping bag with your favorite tip, or grab a spatula and frost your cake, cupcakes, or cookies. This buttercream holds its shape perfectly and tastes even better than it looks.

✅ Tips & Tricks:

Make sure the butter is softened! Cold butter won’t whip up properly.
  1. Want a smoother texture? Sift your powdered sugar before adding it in.
  2. For extra flavor: Add a splash of vanilla extract along with the vanilla bean seeds.
  3. Storage: Store leftovers in the fridge for up to a week or freeze for up to 2 months. Just bring it to room temp and re-whip before using.

📌 Notes:

Keep the butter softened: It’s essential for proper mixing and texture!

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