5-Minute Double Vanilla Buttercream

Close up of vanilla bean frosting swirls

5 from 1 vote

5-Minute Double Vanilla Buttercream

This post teaches you how to make a 5-minute Double Vanilla Buttercream with a foolproof recipe. This decadent American buttercream frosting tastes incredible on all sorts of cakes and cupcakes and requires only 6 ingredients!

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Keyword: Vanilla Bean, Vanilla Buttercream

Servings: cups

Calories: 1858kcal

Author: Mike Johnson

Ingredients

113 g unsalted butter softened
240 g powdered sugar
30 ml heavy cream
1 teaspoon vanilla extract
seeds scraped from 1 vanilla bean or 1 teaspoon vanilla bean paste
¼ teaspoon fine sea salt

Metric - US Customary

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter on medium speed until creamy, about 1-2 minutes.
Add the powdered sugar, cream, vanilla extract, vanilla bean seeds, and salt. Beat on low speed for 30 seconds, then increase to medium-high and beat for 2-3 full minutes, or until the mixture is smooth & fluffy and the ingredients are fully combined.
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. The frosting should be soft and creamy, but not runny.

Notes

Yield: This recipe yields approximately 1½ cups, which is enough to frost 6-8 cupcakes (depending on the swirl size) or one 8x8-inch snack cake. If you need to frost 12-18 cupcakes or a two-layer 8 or 9-inch cake, double the recipe!

Storage: Cover and store leftover frosting in an airtight container for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator, then beat the frosting for a minute or two so it’s creamy again.

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