Vanilla Bean Buttercream

The Boat Shed Kitchen

This vanilla bean buttercream frosting is whipped to perfection with real vanilla bean paste, unsalted butter, and powdered sugar. It’s ideal for piping, spreading, and layering desserts with that signature flecked vanilla look and rich flavor.

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Prep Time 10

Total Time 10

Servings: 12 cupcakes

Calories: 150

Ingredients Method Notes

Ingredients

1 cup 2 sticks unsalted butter, room temperature
3½ –4 cups powdered sugar sifted
2 –3 tablespoons heavy cream
1 tablespoon vanilla bean paste

Method

Beat butter in a large mixing bowl on medium-high for 3–5 minutes until light and fluffy.
Gradually add sifted powdered sugar, beating slowly at first, then medium speed.
Scrape down as needed.
Mix in vanilla bean paste and 2 tablespoons of cream. Beat until smooth.
Increase speed and whip for 3–5 minutes until fluffy.
Add more cream if needed to adjust consistency.
Use immediately or store in an airtight container.
See full steps with tips & photos → https://theboatshedcafe.com/vanilla-bean-buttercream/

Notes

For a whiter frosting, beat the butter longer at the beginning to lighten it.
Vanilla bean paste adds both rich flavor and beautiful specks—use vanilla extract if needed.
Make sure to sift the powdered sugar to avoid lumps.