Vanilla Bean Buttercream

I’m always looking for the perfect frosting recipe. I may have found it. I knew I needed to make this one when I read in a description that it tasted like melted vanilla bean ice cream. Oh baby. I tweaked it a little, using cream instead of milk (which I always do). Guess what. It totally tastes like the last couple melty spoonfuls from a big serving of my favorite frozen treat. My kids and I licked the bowl clean and I kind of want to make another batch just to have around. Piped on top of my Banana Cupcakes – it even looks like soft serve. Yum yum.

Vanilla Bean Buttercream

3  C powdered sugar
1  C unsalted butter (room temperature)
1/2 teaspoon salt
1 teaspoons vanilla extract
1 vanilla bean
1 tablespoon whipping cream

Beat butter with an electric mixer until creamy. Add sugar a little at a time until they are blended and creamy. Using a sharp paring knife, cut vanilla bean in half lengthwise. Scrape innards from vanilla bean and add to butter/sugar. Add vanilla,  salt, and cream and continue to beat for another minute. If desired, add more vanilla bean extract to taste, or more powdered sugar to make it stiffer.


  1. Ooh fabulous! I love a butter icing and the addition of the vanilla pod is a brilliant idea.
    🙂 Mandy


  1. […] Banana Cupcakes with Vanilla Bean Buttercream […]

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