This is my favorite vanilla buttercream frosting recipe for frosting cupcakes.
I have newly discovered the ingredient vanilla bean paste and found that it works great for making vanilla frosting. It does not contain any alcohol like vanilla extract so you end up with a richer creamier vanilla flavor plus it contains real vanilla bean seeds in it. However before discovering vanilla bean paste I made it the traditional way with vanilla extract so don’t worry if you don’t have any you can just use pure vanilla extract instead.
Depending on what your using the buttercream frosting for whether it’s for cupcakes, a cake, or cookies you will have to adjust the consistency to suit your needs. The recipe below is what I like to use when I’m piping cupcakes so it’s fairly stiff and hold its shape well. If I was going to use it to frost a cake I would make the consistency slightly thinner by adding more whipping cream so it would spread easier. If you want the frosting thicker then just add more powdered sugar to thicken it up.
- 3½ tablespoons heavy whipping creme
- 2½ cups powdered sugar
- 6 tablespoons butter, softened
- 2 teaspoons vanilla bean paste (may substitute with vanilla extract)
- Combine ingredients & beat on medium speed with mixer until the consistence you want has been reached. Add a little extra whipping creme if you want the frosting thinner or add more powered sugar to thicken it.