Order The Book!
I’m so excited to reveal my first baking book, “Sweet Bake Shop: Delightful Desserts for the Sweetest of Occasions”, which is now available for purchase!
Sweet Bake Shop Book
Please see the links below to order your copy!
Canada: Indigo, Amazon, Kobo, Google, eBooks.com, iBooks
United States: Amazon, Barnes & Noble
Worldwide: Book Depository

Whipped Vanilla Bean Frosting


It’s here! It’s here!

Finally, the debut of my vanilla frosting!

This is the base recipe (and my favourite recipe – I’m a big vanilla fan) for most of the frostings that we used in my shop. Its simple ingredients make it one of the easiest frostings to make and it can be whipped together in a pinch.

Be sure to use the best-quality vanilla extract that you can find and to beat the frosting long enough so that it’s fluffy, but not over-whipped. Once the frosting is finished, you can flavour it by adding a few tablespoons of fresh fruit puree, melted (and cooled) chocolate, caramel…the list is endless. Or, you can simply enjoy it for what it is – pure vanilla goodness!

Additionally, I put together a tutorial video for this frosting, where I talk about how much I love of butter-based frostings (frostings made with shortening make me cringe) – watch it below:

Video produced by: Erin Sousa / Sparkle Media Hair & Makeup: Suzanna of (Tori Blush Clothing: Barefoot Contessa. © Copyright 2015 – All Rights Reserved

Whipped Vanilla Bean Frosting

Will generously frost about 15 cupcakes (or one thinly-iced 6-inch cake without a piped border)


  • 2 cups (1 lb) unsalted butter, at room temperature
  • 4 cups icing sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla bean paste



In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth and creamy, about 30 seconds. Stop the mixer and add all of the icing sugar at once and mix on low speed until well-blended. Add the vanilla extract and the vanilla bean paste and beat on medium speed until light and fluffy, about 2 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula, then beat on medium speed again for about 30 seconds,

Fit a pastry bag with a piping tip of your choice (I used an #847 tip) and frost your cupcakes or use an offset spatula to frost your cake. Top with sprinkles, if your heart desires. Best eaten on the same day.

xo Tessa

  • Jennifer
    Posted at 15:16h, 30 October Reply

    Hi Tessa, I love your new website!! I was looking forward to the new launch. I too am an absolute Vanilla fan too and all that is pink . Congrats on your success, and look forward to more delicious recipes.

  • ashley
    Posted at 10:50h, 18 November Reply

    Hi Tessa!!! every time you post a recipe i am running to my kitchen to make it for my family. I don’t know if anyone has asked you this but when you use butter for your buttercream is there a certain brand you use? I have heard that european churns butter is the best.
    thank you for reading my question!!! have a fantastic day
    ashley 🙂

    • Tessa
      Posted at 17:19h, 18 November Reply

      Hello! I love European-style butter! My favourite I’ve found so far is one called Stirling Creamery Unsalted Butter (I always bake and make frosting with unsalted butter). Have a lovely day!

  • Chahrazad
    Posted at 16:01h, 03 December Reply


    I tried this recipe today and love the consistency! Wanted to ask you if this can be frozen?

    • Tessa
      Posted at 15:45h, 04 December Reply

      Hi! I actually have never frozen it myself. Some of my clients have frozen the cupcakes they purchased at my shop and said they defrosted and tasted just fine, but I’ve never tried it 🙂

  • Rebecca olivarez
    Posted at 09:52h, 23 December Reply

    Hi Tessa! I love your website. You inspire me! I use your vanilla bean frosting recipe on my cakes. I just ordered two cake forks from your shop. Thanks for being you!

  • diana
    Posted at 10:26h, 01 January Reply

    hello, tessa! in the country i live it’s always super hot, when i make buttrcream i find it to be really greasy. i make sure that my butter is real butter and not margarine, and i leave it to soften about 15 min. before using so it’s soft enough yet not melted. how can i fix that greasy texture without using shortening/extra powdered sugar? love your blog and photography, hoping to be as succesful as you when i grow up and open my own bakery<3

  • Dominique
    Posted at 00:00h, 08 July Reply

    XXX <3

  • Charlie
    Posted at 02:24h, 12 November Reply

    Hi Tessa,
    Thank you for sharing this recipe! I just wanted to clarify the amount of vanilla essence to be used. Your video says 2 tablespoons but it says 1 teaspoon here. Would love to hear back from you. Thanks!

  • Krista
    Posted at 15:45h, 02 December Reply

    I am looking for a really good frosting to decorate my sugar cookies and my gingerbread men. Will this frosting work for them?

    • Tessa
      Posted at 19:55h, 14 December Reply

      I prefer to use an icing that dries firm for decorating cookies, You can find one over here 🙂

  • Fatima
    Posted at 17:40h, 10 February Reply

    Hi, can I use vanilla beans instead of the paste? If so, how many? Thank you

    • Tessa
      Posted at 18:21h, 10 February Reply

      Yes you can! I would use half of one 🙂

  • Hally Lara
    Posted at 04:37h, 01 March Reply

    Would love to try this icing, if I don’t have an electric mixer would a food processor work ok? Any tips for altering times or directions?

    • Tessa
      Posted at 20:10h, 01 March Reply

      I’ve never made a frosting in a food processor so I’m unsure of what the result will be, I’m sorry! If you have a hand-held mixer, that would work as well though!

  • Dianna
    Posted at 18:51h, 25 July Reply

    Hey Tessa!
    I luv ur recipes. I don’t have vanilla paste and I really don’t know where to look for it . Can I just use more extract or replace it with anything else? Would really like to hear back. Thx for ur time❤️

    • Tessa
      Posted at 15:14h, 05 August Reply

      Hi, thank you! Yes, you can just add more vanilla extract 🙂

  • Lori panarello
    Posted at 23:17h, 09 November Reply

    Is there a recipe for your beautiful vanilla cupcakes.. would love to see it.. thanks♥️

  • Lori panarello
    Posted at 23:20h, 09 November Reply

    Hello Tessa I would love the recipe for the Beautiful vanilla cupcake …was wondering where I could find it.. thanks so much♥️♥️ Lori

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