Jump to the Vanilla Bean Buttercream Recipe
Some of you may already know this, but my husband and I have two daughters. After the birth of my older one my husband would often say that when she wants something he is eating he doesn't feel any resentment. I feel that way too - most of the time. That said, I distinctly one time I felt differently. She was little, between 2 and 3. I had heard about a bakery called Prairie Girl & popped in to try a cupcake. Usually I am underwhelmed by most cupcakes so I got two minis. A Vanilla with Vanilla Bean frosting for her and a Chocolate with Peanut Butter frosting for me. Just for funsies I tried a little bit of her vanilla frosting. It took every ounce of my being to give it back to her because all I wanted to do was to devour it.
In case you are wondering, yes I went back and got another cupcake for myself.
When I realized that there is a Prairie Girl cookbook I had to have it and try that amazing Vanilla Bean Buttercream. I was not disappointed. I think it is the combination of Vanilla Bean and Cream Cheese that makes this frosting truly special. Don't take my word for it though - try it yourself!
Huge Bonus: It pipes beautifully.
Prairie Girl Classic Vanilla Bean Buttercream
Ingredients
- 1 ½ cup salted butter at room temp
- 6 oz cream cheese at room temp
- 2 tbsp whipping cream
- 1 tbsp vanilla bean paste or seeds from one pod or 2tsp VE
- 6 cups icing sugar
Instructions
- Beat the butter, cream cheese, cream, vanilla of choice, and 3 cups of icing sugar till smooth, about 3 minutes
- With the mixer on medium add the remaining icing sugar, a cup at a time for 4 minutes
- Now crank up the speed and beat to luxurious fluffiness for about 3-4 minutes.
- Makes 6 cups.
Asma says
Loved the buttercream! So easy and so delicious ..I baked the cake last night and iced earlier today, to be enjoyed this evening..in the meantime, do you recommend keeping it in the fridge or leaving it out? Is it just down to preference? Thanks 🙂
Sarah Mir says
Oooh so happy you enjoyed it! You can actually leave it out at room temperature unless it's warm!
Amna sami says
If we have to use it later, should i put it in the fridge or the freezer?
Sarah Mir says
I'd say it depends on how much later - within two days I would leave it in the fridge, but Id freeze it for any longer!
jennifer says
This buttercream looks so indulgent! Thanks for sharing the recipe!
sarahjmir@gmail.com says
Thank you Jennifer for your kind words!
Habiba says
Hi! I am new to your blog and was a little confused. Is there a recipe for the cake too or just the frosting/icing? Also is it possible to make the icing without a Mixer? Like by hand?
JK
sarahjmir@gmail.com says
Hi Habiba! This recipe is for the buttercream only and not the cake! Tell me what you're looking for and perhaps I can make some recommendations!
Also for icing you really do need a mixer to whip the butter up properly, but there are other things you can do like make a ganache or a glaze!