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vanilla bean buttercream flowers

Easy Vanilla Bean Buttercream Frosting

Delicious, rich and easy vanilla bean buttercream frosting recipe that anyone can make. This is not a crusting buttercream. It has a slight shine and chills nicely in the fridge. Takes 10 minutes to make and is fool-proof! Light, fluffy and not too sweet. 
5 from 8 votes
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Prep Time: 5 mins
mixing time: 20 mins
Total Time: 10 mins
Serves: 8 cups
Calories: 849kcal

Ingredients

  • 24 oz (680 g) unsalted butter room temperature. You can use salted butter but it will affect the taste and you need to leave out additional salt
  • 24 oz (680 g) powdered sugar sifted if not from a bag
  • 1 whole (2 tsp) vanilla bean or 1 Tbsp vanilla bean paste
  • 1/2 tsp (1/2 tsp) salt
  • 6 oz (170 g) pasteurized egg whites
  • 1 TINY drop (1 TINY drop) purple food coloring (optional) for whiter frosting

Equipment

  • Stand Mixer
  • Whisk Attachment
  • Paddle Attachment

Instructions

  • Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes 
  • Add in your butter in chunks and whip with the whisk attachment to combine. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping. 
  • Let whip on high for 8-10 minutes until it's very white, light and shiny. 
  • Add in your vanilla and salt
  • Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isn't required but if you want really creamy frosting, you don't want to skip it. 

Nutrition

Serving: 2g | Calories: 849kcal (42%) | Carbohydrates: 75g (25%) | Protein: 2g (4%) | Fat: 61g (94%) | Saturated Fat: 38g (190%) | Cholesterol: 162mg (54%) | Sodium: 240mg (10%) | Potassium: 18mg (1%) | Sugar: 74g (82%) | Vitamin A: 2055IU (41%) | Calcium: 18mg (2%) | Iron: 0.4mg (2%)