5-Minute Double Vanilla Buttercream

There are many reasons why this double vanilla buttercream frosting is the best—it’s light and creamy, full of vanilla flavor (thanks to using vanilla extract AND vanilla beans), pipes beautifully, and is ready in minutes. Every baker should have a delicious foolproof buttercream recipe in their back pocket to decorate cakes and cupcakes, and this one is mine.

Double Vanilla Buttercream Ingredients

This is an American buttercream recipe, so the ingredients are quite straightforward!

1. Unsalted Butter: Start with a cool, room temperature butter. If the butter is too warm or greasy, the frosting won't come together properly. The ideal temperature is around 67°F (19°C); you should be able to leave an indent of your finger rather than your finger sinking all the way through.
2. Powdered Sugar: Powdered sugar sweetens and binds everything together.
3. Vanilla Extract: Make sure it's pure vanilla extract and not vanilla essence or imitation vanilla.
4. Vanilla Bean Pod or Vanilla Bean Paste: Vanilla bean paste is my favorite flavor enhancer for all things baking. It's a little pricier and harder to find than regular vanilla, but it's totally worth it as it adds a much more concentrated flavor.
5. Heavy Cream: Just two tablespoons of heavy cream are needed to help ensure a smooth and silky buttercream. Feel free to replace it with your favorite dairy-free milk alternative.
6. Salt: A pinch of salt helps to offset all the sweetness. Please don't skip it!
7. Food Coloring (optional): I love using gel food coloring to tint the buttercream whenever I'm decorating. Gel coloring doesn't dilute the frosting consistency like liquid coloring does.

Tip: Make sure your butter is properly softened at room temperature. If it's too cold, you'll have a lumpy frosting that won't incorporate fully, and if it's too warm, you'll end up with a greasy and loose frosting that won't hold its shape.

How to Make Vanilla Buttercream Frosting

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 1-2 minutes.
2. Add the powdered sugar, heavy cream, vanilla extract, vanilla bean seeds, and salt and beat until combined and fluffy, about 2-3 minutes.
3. Add more powdered sugar if the frosting is too thin, more cream if the frosting is too thick, or an extra pinch of salt if the frosting is too sweet.

Note: You can replace the paddle attachment with the whisk attachment if you want extra light, fluffy, and whipped frosting.

Ways to Use Vanilla Buttercream

This 5-minute double vanilla buttercream is the perfect topping for all kinds of cakes, cupcakes, and cookies. You can use a piping bag with a piping tip to create beautiful swirls, or simply use a spatula to spread it on top. Here are some of my favorite ways to use it:

• piped on top of sugar cookie bars
• filled inside of macarons
• swirled on top of vanilla cake
• sandwiched inside of homemade oatmeal creme pies
• spread on top of fudgy brownies
• piped on top of vanilla cupcakes

Remember to tag me @mikebakesnyc on Instagram and leave a rating + review below if you use this 5-Minute Double Vanilla Buttercream recipe for any of your baked goods!