This Best Ever Vanilla Bean Buttercream is my favorite frosting.
Vanilla Bean is such a wonderful orchid, that’s almost used in all of our baked goodies. The name sounds so familiar but its the most under valued flavor!
Vanilla bean, when used directly makes a real difference. Seeds can be scraped from the bean and used in cakes, cream, panna cotta, etc., to get most out of it.
So, for you to experience this exotic flavor I’m giving you this Bean Buttercream which is made from whole vanilla beans and simple!
Cream Butter till smooth, add Icing sugar and scrape the seeds into it. Beat till creamy. If need be, you can add water or milk to make it thin. If adding milk, use it on the same day else you can store the buttercream in air tight container in fridge or freeze it for up to 2 months.
You can also use the scraped vanilla bean to make Vanilla sugar. Check it out here.
Notes to make Best Ever Vanilla Bean Buttercream:
- Butter should be at room temperature.
- Sieve the Icing Sugar to prevent lumps.
Flavor Variations instead of Vanilla Bean:
Chocolate Frosting: Add 2 tbsp cocoa powder.
Coffee Frosting: Add 1 tsp instant coffee powder or boil (1 tsp coffee powder + 3 tbsp water) until it reduces to 1 tbsp. Let it cool before adding to cream.
Nutella: Add 2 tbsp
Other Extract: Add 1 tsp
Classic Vanilla Bean Buttercream, so luscious and creamy that can be used to top any cake.
- 100 g (1/2 cup) Unsalted Butter
- 300 g (1 + 1/2 cup) Icing Sugar
- 1 Vanilla Bean
- 1 tbsp or more Water or Milk
Bring the Butter to room temperature.
Start creaming the Butter using an electric beater.
Beat it till pale and fluffy.
Split the vanilla bean using a scissor.
Place it in a piece of parchment paper and scrape the beans using a knife.
Add it to Butter. Mix well.
Sieve the Icing Sugar without any lumps.
Add icing sugar to creamed butter.
Beat in low speed and mix till creamy.
Add Water/Milk if the cream is too thick. Just 1 tbsp at a time.
Look for a consistency to spread or pipe easily.