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Vanilla Buttercream Frosting

    This basic vanilla buttercream is a classic when making cakes, pastry and other desserts. It is done with whole eggs, which add a richness to the texture, that is just amazing. Perfect for demanding cakes and decorations.

    Traditional Buttercream made with tempered whole eggs and lots of butter. from

    Tips on how to get it right

    Making traditional buttercream frosting with whole eggs is better than the frosting made with just butter, milk, and powdered sugar. For starters, there is less sugar involved.

    I overcooked the eggs and the result was a disgusting, scrambled egg mess! I was not impressed. My advice to you is: don’t give up. Keep trying and trying. You learn so much from your failures. The next time it will be better, and it will continue to get better.

    I  hope you give this buttercream a try. It’s rich and creamy. It’s full of vanilla flavor.

    Buttercream Frosting full of itty bitty Vanilla Bean Seeds. from

    Replace vanilla bean

    This vanilla buttercream tastes best with real, dried vanilla pods. If you cannot get a hand on these, you can add two teaspoons of extract or Vanilla Bean Pasteir?t=psbusa23 20&l=as2&o=1&a=B002HQE11O.

    Yield: 24 servings

    Vanilla Buttercream

    Vanilla Buttercream

    Millions of little Vanilla Seeds give this Vanilla Bean Buttercream wonderful flavor.

    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes


    • 4 eggs
    • 1 cup sugar
    • 2 whole vanilla beans
    • pinch of salt
    • 1 pound butter, unsalted


      1. Mix the eggs, sugar, vanilla bean seeds, and salt in the bowl of your stand mixer. Place the mixing bowl over a simmering pot of water. The water should not touch the bottom of the bowl. Whisk the mixture constantly until it comes to 160 degrees on a candy thermometer or instant read thermometer.
      2. Move the bowl to the stand mixer and whip at medium speed for 5 minutes until the bowl is slightly warm to the touch. Cut the butter into 1 tablespoon sized pieces and add them one at a time with the mixer at a lower setting.
      3. When all the butter is added, increase the speed to medium-high and whip until smooth, light and fluffy.
      4. Cover and refrigerate if you are not using it right away.
      5. To use from the fridge, allow it to come to room temperature then re-whip it smooth.


    Recipe from Baking Illustrated

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    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Susan Queck

    Susan Queck

    I'm Suzy, the baker and dessert maker behind this blog. Baking is my lifelong passion, where I find the magic in transforming basic ingredients into delectable works of art. Join me in my sweet journey of culinary exploration and celebration! More about me.

    12 thoughts on “Vanilla Buttercream Frosting”

    1. hi Karyn! I’m so impressed with your devil’s food cake with ricotta cheesecake! It’s beautiful looking.. by the way u mentioned tt u need the eggs for the buttercream? or only the egg whites? Thanks!

    2. Um … this looks absolutely FANTASTIC!! I wonder if a baking beginner like me could manage to make this frosting???? The pictures are enough to motivate me to give it a try!! Thanks for linking up at the Cook It! Craft It! Share It! link party last night! We appreciate the support!! Have a great rest of your week!

      1. I’m sure you could! I will admit that the first time I made buttercream with eggs, it was more like scrambled eggs… not good! But I learned and I tried again. Don’t give up!

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