Vanilla Cream Buttercream |

This is my very favorite buttercream frosting! It's perfect for crumbing and frosting cakes, piping on cupcakes, and just general spoon-licking. I like to use vanilla paste, because it's just so easy! But you could also split a vanilla bean and scrape out the insides… you know, if you're the over achieving type.

And on the flip side, feel free to just use an extract if that's what you have on hand. Of course, the better quality the extract (or paste– seriously, buy some vanilla paste– life changing), the better tasting the frosting will be!

This frosting is so perfectly versatile and really very necessary for any baking repertoire. It takes on coloring really well (I always use gel colors). You can sub 1/4 cup cocoa powder for 1/4 cup of powdered sugar to make chocolate frosting. Or add 1/4 cup sprinkles for homemade Funfetti frosting. Add crushed Oreos for Cookies & Cream frosting… seriously, endless possibilities!

Homemade buttercream is so much better than canned frosting and comes together in just a few minutes, so there's not reason not to make it!!

Vanilla Cream Buttercream |

Vanilla Bean Buttercream


  • 1/2 cup butter, softened
  • 1/2 cup shortening*
  • 4 cups powdered sugar
  • 3 tbsp milk
  • 1 tbsp vanilla paste or extract or 1 vanilla bean


  1. In a stand mixer, whisk together the butter and the shortening, scraping down the sides as needed, until smooth and blended.
  2. Add 1 cup powdered sugar and 1 tbsp milk, whisk until smooth.
  3. Add 1 cup powdered sugar and 1 tbsp vanilla, whisk until smooth.
  4. Add 1 cup powdered sugar and 1 tbsp milk, whisk until smooth.
  5. Add 1 cup powdered sugar and 1 tbsp milk, whisk until smooth.

Be sure to scrape down the sides as needed when mixing!


*Since I know some of you are going to ask: yes, you can substitute butter for the shortening! The taste and texture won't be exactly the same as mine, and it definitely won't hold up in heat (like, being outside on a hot day) like the shortening version. But it does work ๐Ÿ™‚