Vanilla bean buttercream is known for its silky smooth consistency, buttery rich flavor, and the way it pipes beautifully on top of cakes, cookies, and cupcakes. I'm going to show you how to make the very best vanilla buttercream using butter, salt, sugar, heavy cream, and 3 kinds of vanilla!
To a large mixing bowl, or the bowl of your stand mixer, add the butter and use the whisk attachment to whip it until it is light and fluffy. It will take approximately 3-5 minutes.
Add the vanilla and whip another two minutes.
Add the instant pudding and salt and whip another two minutes.
Scrape down the sides of the bowl and whip another two minutes. The frosting will start to thicken.
With the mixer on low, add the first 4 cups of sugar, ½ cup at a time, until incorporated. Scrape down the sides of the bowl as needed.
Once 4 cups of sugar has been added, add 1-2 tablespoons of cream and continue mixing.
Add the remainder of the powdered sugar, ½ cup at a time, adding another tablespoon of cream if the frosting is getting too thick.
Once all the powdered sugar has been added, scrape down the bowl again, and whip the frosting at medium-high speed for 3 minutes.
Add the vanilla bean paste and whip at medium-high speed for two minutes.
Once done, use a spatula to fold the frosting to remove any air bubbles and transfer to a piping bag.
Notes
If you prefer a stiffer frosting, add 1/2 tablespoon of meringue powder in addition to the vanilla instant pudding.
Recipe makes enough to generously frost (bakery style) 24 cupcakes. Cut recipe in half if you prefer less frosting. Half a recipe will frost a 9x13 cake.
If the frosting gets too warm, put it in the refrigerator to chill for 30 minutes, then remove and whip for a minute to fluff it up.
If making ahead of time and storing in the fridge, the buttercream will need to be whipped to fluff it back up as it will start to solidify.