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Creamy Vanilla Bean Sugar Cookie Frosting

vanilla bean sugar cookie frosting - featured image

A rich, silky frosting with real vanilla bean specks that perfectly complements sugar cookies. Easy to make with simple ingredients and a smooth, creamy texture.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (120g) cream cheese, softened (full-fat preferred)
  • 3 to 4 cups (360 to 480g) powdered sugar, sifted
  • 1 whole vanilla bean pod, split and scraped (or 1 tablespoon vanilla bean paste)
  • 1 teaspoon pure vanilla extract
  • 2 to 3 tablespoons (3045 ml) heavy cream or whole milk
  • Pinch of salt

Instructions

  1. Let butter and cream cheese sit at room temperature for about 30 minutes to soften.
  2. Split the vanilla bean pod lengthwise with a sharp knife and scrape out the tiny black seeds. Set seeds and pod aside separately.
  3. In a mixing bowl, beat the butter and cream cheese together on medium speed for 2 to 3 minutes until creamy and pale.
  4. Add the vanilla bean seeds and vanilla extract, mixing briefly to combine.
  5. With the mixer on low, gradually add sifted powdered sugar one cup at a time, scraping down the sides of the bowl after each addition.
  6. Add 2 tablespoons (30 ml) of heavy cream or milk and beat on medium-high until fluffy, about 1 to 2 minutes. Adjust consistency by adding more cream if too thick or more powdered sugar if too thin.
  7. Taste and add a pinch of salt if needed, then mix briefly again.
  8. Use immediately to frost cooled sugar cookies or refrigerate in an airtight container for up to 3 days. Bring to room temperature and re-whip before using if chilled.

Notes

Use real vanilla bean seeds for best flavor and appearance; vanilla bean paste is a good substitute. For dairy-free version, use plant-based butter and cream cheese alternatives and coconut or almond milk. Frosting is best applied to fully cooled cookies. If frosting is too soft, chill for 15 minutes and whip again before piping or spreading. Store in airtight container in fridge up to 3 days or freeze up to 2 months.

Nutrition

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