This Vanilla Bean Cream Cheese Frosting recipe is a light and fluffy cream cheese frosting flecked with yummy vanilla bean specks. Cream cheese and butter combine for a gourmet cream cheese frosting that’s a showstopper on cakes and cupcakes alike!
Homemade Vanilla Bean Cream Cheese Frosting
If you’re a cream cheese frosting lover, this simple recipe is for you! I recently made Carrot Cake Cupcakes frosted with this Vanilla Bean Cream Cheese Frosting recipe for Jon’s birthday. We toted a picnic late on a Sunday afternoon to one of our fave spots by the wooden boardwalk along the Merrimack River in Newburyport, Massachusetts. It was springtime and windy, and after walking and exploring for a bit, we ended up tailgating with his cupcakes in the back of our suburban. (That was so the candles would stay lit just long enough so he could blow them out again.) The cupcakes were excellent, but it was this vanilla bean cream cheese frosting that everyone raved about.
The vanilla bean flecks give wonderful, gourmet vanilla bean flavor to this creamy frosting. The easiest and most inexpensive way I know to get this great vanilla bean flavor is to use vanilla bean paste. It comes in a small plastic jar with a cap, and is thick like honey. I buy Nielsen Massey vanilla bean paste at my local grocery store in the baking section. (You’ll find it with the vanilla extracts.)
This creamy and luscious Vanilla Bean Cream Cheese Frosting recipe elevates cakes and cupcakes, but also transforms the humble graham cracker into a spectacular treat!
Key Ingredients
Key IngredientsYou only need 4 ingredients to make this velvety smooth Homemade Vanilla Cream Cheese Frosting:
- Cream Cheese: One 8-oz. package softened to room temperature (to prevent lumps)
- Butter: Half a cup of unsalted also softened to room temperature
- Powdered Sugar: You’ll need four and a half cups total.
- Vanilla Bean Paste: This is what gives this homemade frosting the vanilla flavor and classic black flecks. You’ll need 2 teaspoons total.
How To Make Cream Cheese Frosting
- First, beat softened cream cheese and butter together until fluffy and there are no lumps.
- Then, gradually (and slowly so you don’t make a mess) add the powdered sugar to the butter and cream cheese mixture until smooth.
- Fold in vanilla bean paste until all of the frosting is flecked.
- Tightly cover, and refrigerate leftovers until you’re ready to use. Pipe onto cupcakes, cakes, or even just graham crackers with some sprinkles!
Tips and Variations
- Make sure your butter and cream cheese are at room temperature before whipping together with an electric hand mixer until light and creamy. This prevents lumps!
- Add the powdered sugar very gradually so you don’t make a mess. (Speaking from previous experience, here!)
- I like using vanilla bean paste to get that gourmet taste, but you can substitute pure vanilla extract if you don’t have vanilla bean paste on hand.
Storage and Freezing Instructions
- Store leftover frosting in an airtight container in your fridge for up to one week.
- Freeze this homemade cream cheese frosting in an airtight, freezer-safe container or plastic bag for up to 6 months. Allow to thaw in the fridge before using again.
More Dessert Recipes To Try
- Homemade Chocolate Frosting
- Fresh Red Tart Cherry Compote
- Ritz Carlton Lemon Pound Cake
- Sugared Pecans
- King Arthur Birthday Cupcakes
Gourmet Vanilla Bean Cream Cheese Frosting Recipe
Ingredients
- softened 8 oz. package cream cheese
- 1/2 cup butter softened
- 4 1/2 cups powdered sugar
- 2 teaspoons vanilla bean paste
Instructions
- Beat softened cream cheese and butter together until fluffy and there are no lumps.
- Slowly beat in 4 1/2 cups powdered sugar until smooth.
- Stir in vanilla bean paste.
- Tightly cover and refrigerate leftovers.
Notes
*To restore creamy consistency to refrigerated frosting, allow to come to room temperature first. Then whip with electric hand mixer. Add a small amount of milk or cream if needed to restore consistency.
Louise Achor says
Sounds and looks fabulous!
Allie says
Thank you Aunt Pinkie! XO
Kathy says
Hi Allie, I love bunny trails– Sounds like a wonderful birthday! This frosting looks fabulous…. Can’t wait to try it! Thanks for the GREAT post!
Allie says
Thanks Kathy, and yes, you DO love bunny trails. 🙂 Too funny.
Shashi at Savory Spin says
Haha, Allie, I love your bunny trail segue! So – were y’all able to speed-eat those ice cream cones entirely and did the rain get the better of them?
I remember you posting those carrot cake cupcakes and, Allie, your frosting-game is en-point! Such fabulous peaks! I remember marvelling at that frosting when you posted those cupcakes – am so glad you shared the recipe for that frosting! Love the vanilla bean specs – now I’ve gotta look for the vanilla bean paste as I kinda gave up on buying the pods! Happy Tuesday friend! I hope you have a wonderful week – and the weekend is a warm one for ya! xoxo
Allie says
Thank you Shashi – bunny trails seem to be my specialty. That and cake!!! Ha ha. Beautiful spring day here in NH – almost FriYAY!!! Hope you and G have a beautiful weekend my friend! XO
Susie Mandel says
I love your bunny trails, too! Your frosting is a work of art and I just know it’s absolutely delicious. This looks incredible.
Allie says
Thank you so much Susie!!! I had some extra frosting in the fridge and some of the carrot cupcakes in the freezer, so I brought some to Hudson’s teachers yesterday. It’s teacher appreciation week at his school. Everyone seemed to like them! 🙂
Bev says
Looks delicious and beautiful.
Kelsie | the itsy-bitsy kitchen says
Hold up! Cherry truffle ice cream? Where is this ice cream shop and how do I get that in my mouth ASAP? And just look at this gorgeous frosting! Oh my, I love flecks of vanilla bean–whenever I see them I know I’m about to eat something delicious. Happy Wednesday Allie!
Anu - My Ginger Garlic Kitchen says
Your frostings are always awesome, Allie. And this one Vanilla Bean Cream Cheese Frosting sounds really Gourmet. Love how light and fluffy, creamy and luscious this looks. Indeed this would surely make any cake a showstopper. YUM!
Luci's Morsels says
I LOVE cream cheese frosting. And there’s something about the addition of real vanilla bean that makes it all the more delicious!
Luci’s Morsels | fashion. food. frivolity.
Tracy says
You make a recipe such a delight! We get a wonderful story and beautiful visuals. I love that happy birthday story. Those cupcakes look amazing! The colors are a feast for the eyes and the frosting looks so professional!! Love the vanilla bean flecks. I always tell you I learn so much from you and that is true…… once again. ?
Adina says
What a lovely story! And this looks like the perfect frosting for some nice cupcakes, I have to keep this in mind.
GiGi Eats says
I really just want to fall into a VAT of this frosting. HOLY MOLY!!!
Elizabeth says
I simply love this recipe. So easy to make and so yummy. I think this is one of my favorite recipe websites.
Catherine says
Dear Allie, what beautiful frosting! Love the bits of the vanilla bean…perfect! xo, Catherine
Casey says
How many cupcakes can you frost with one recipe when you swirl the icing like you did in the picture?
Allie says
I would say about a dozen, Casey. If you frost them with a spreader/knife – it would prob. be two dozen, maybe more.:)
Renee says
Does it melt in warm areas? Thanks!
Allie says
Hi Renee – I’m not sure on that, but I’m planning to bring it to a Memorial Day Day picnic this weekend and will let you know how it holds up – though I haven’t checked the outside temps yet. This frosting should do better than a buttercream because cream cheese is thicker. This frosting is roughly 2/3 cream cheese and 1/3 butter. One thought is you could add in just a little more powdered sugar to make it extra thick to help it hold up even better. Just a thought. Will let you know how it goes!
Ceressa says
Does it matter what kind of butter I use?
Allie says
Hi Ceressa – I usually use unsalted in all my baking, but I’m not sure it would make a big difference in this particular recipe. I think either would be fine!
Ceressa says
Thank you I’m making this
for my dads birthday
Allie says
Awesome – how did he like it?
Cake Delivery in Dehradun says
Wow! what a great recipe you have posted here on this web portal. Kindly saying awesome.Keep doing such a nice post. It really helps us to taste new delicious. Thanks for it. It’s really my pleasure that I found this here.
Sylvie says
Vi Allie can I use this frosting for a base to cover a cake with fondant? Sylvie
Allie says
Hi Sylvie – not sure – I haven’t tried it. I don’t see why not though. Would love to hear how it turns out. Happy New Year!
JULIE says
BE GOOD TO HAVE THE RECIPE FOR THE CUP CAKES SO I CAN PUT THE YUMMY FROSTING ON!!!!!!!!
Allie says
Good idea! Here you go Julie, Happy baking and ENJOY!!! Carrot Cake Cupcakes – https://www.throughherlookingglass.com/carrot-cake-cupcakes/
Alisha Ross says
I really appreciate this post. I¡¦ve been looking all over for this! Thank goodness I found it on Bing. You have made my day! Thank you again
Rose Martine says
Great recipe, very yummy! Any suggestions for other ways to use the left over Miso paste? Marinade? Make into another type of sauce? Ideas??? It’s too good to not use up!
Rubi Kaur says
Love this recipe! We use it quite often. I double the carrots and celery and add minced onion flakes to it and use Uncle Ben’s Wild Rice. After a couple hours check it to see if it needs a little bit more water added.
Maisie says
Taste great but for whatever reason mine doesn’t have that whipped texture it’s thick and runny hoping it stays on the cake I whipped it in a kitchen aid stand mixer but it never whipped
Brittany says
How long does this stay good for? Can it be frozen, thawed, and rewhipped? I’d love to make this in advance.
Allie says
Hi Brittany – Hmmm, I wld say this would keep for at least a couple weeks in the fridge if covered well. I made some for carrot cake cupcakes on Easter a few weeks ago and the extra frosting is still good. If I were making it ahead, I’d probably make it, store in airtight container in fridge, with plastic wrap clinging to the surface so it doesn’t dry out. Then bring to room temperature, re-whip it for a great consistency, adding a little milk or half and half if needed. I’ve never frozen it and rewhipped it, but if you try that, please comment and let us all know how it went – I’m sure others want to know too. Happy Baking!
Julie C says
This frosting literally made a whole room of people exclaim, “Dang, that’s good!!”, after their first bite. So thanks for making me look like a baking goddess. 🙂 Next time I make it, I’ll have to play more with the consistency. I did the refrigerate and re-whip method and I think I added a sploosh too much milk, so it was a little runny. But it still tasted delicious!
Allie says
That’s awesome! So glad Julie. Thanks for dropping by and letting me know, and cheers to the Baking Goddess!