Vanilla Bean Cream Cheese Frosting

Vanilla Bean Cream Cheese Frosting

Tangy cream cheese and specks of real vanilla bean make a silky, spreadable frosting.

Total 15 min Makes 48 oz Calories 180/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This frosting balances the tang of cream cheese with sweet butter and flecks of real vanilla bean for a fragrant, old-fashioned flavor. It whips up light and spreadable, holding its shape well for layer cakes, cupcakes, or carrot cake. The vanilla bean adds visual texture and a deeper aroma than extract alone.

Ingredients

  • 16 ounces cream cheese, softened
  • 1 cup unsalted butter, softened
  • 1 vanilla bean, split and scraped
  • 1 teaspoon vanilla extract
  • 6 cups powdered sugar, sifted
  • 1/4 teaspoon salt

Method

  1. In a large bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

  2. Scrape the seeds from the vanilla bean into the bowl and add the vanilla extract and salt. Beat on low speed until combined.

  3. Add the powdered sugar in two batches, beating on low speed after each addition until fully incorporated, scraping down the sides of the bowl as needed.

  4. Increase speed to medium-high and beat until the frosting is light and fluffy, about 2 minutes.

  5. Use immediately to frost cooled cakes or cupcakes, or cover and refrigerate until ready to use.

Rate this recipe

★ 4.7 (1)

Vanilla Bean Cream Cheese Frosting

This frosting balances the tang of cream cheese with sweet butter and flecks of real vanilla bean for a fragrant, old-fashioned flavor. It whips up light and spreadable, holding its shape well for layer cakes, cupcakes, or carrot cake. The vanilla bean adds visual texture and a deeper aroma than extract alone.

15 min 48 oz 180 cal

Ingredients

  • 16 ounces cream cheese, softened
  • 1 cup unsalted butter, softened
  • 1 vanilla bean, split and scraped
  • 1 teaspoon vanilla extract
  • 6 cups powdered sugar, sifted
  • 1/4 teaspoon salt

Method

  1. 1

    In a large bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

  2. 2

    Scrape the seeds from the vanilla bean into the bowl and add the vanilla extract and salt. Beat on low speed until combined.

  3. 3

    Add the powdered sugar in two batches, beating on low speed after each addition until fully incorporated, scraping down the sides of the bowl as needed.

  4. 4

    Increase speed to medium-high and beat until the frosting is light and fluffy, about 2 minutes.

  5. 5

    Use immediately to frost cooled cakes or cupcakes, or cover and refrigerate until ready to use.