Vanilla Buttercream: A Classic with a Modern Twist

Butter melting slow, thick roux bubbling just right. Vanilla sneaking in, tiny seeds like little bursts of sunshine. Stirring and waiting, that sweet smell filling the kitchen. Creamy sugar coming in on the tail end, fluffing up into a cloud. Nothing too fancy, just real, old-school vibe with a twist of new. Could get messy but that’s half the fun, right?

Why You’ll Crave It

• Butter and vanilla, rich but not cloying, like a soft whisper on your tongue
• Perfect spreadability for a two-tier cake or just dunking your finger in
• Not too sweet, balanced by a little milky thickness that feels homemade
• Vanilla seeds, not just extract, those tiny black specs show you it’s real
• Hands-on but quick, under 30 minutes from start to finish, mostly waiting

Honestly, I make this when I need a vanilla fix that’s not too heavy.

What You’ll Need

• Unsalted Butter: about 240 g, soft, but still holding its shape (roughly 1 cup minus 1 tbsp)
• All-purpose Flour: 30 g, so just under ¼ cup, for that velvety roux base
• Oat Milk: 230 ml—yeah, switching up from regular milk here for a subtle nutty vibe, gently warmed
• Madagascar Vanilla Paste: 3 ml, half a teaspoon, adding a deep vanilla punch that you see and taste
• Granulated Sugar: 220 g, a bit less than a cup, for sweetness but not too total candy

Easy How-To

Make the roux and vanilla base

Get a small or medium pan on medium heat, toss in about 60 g of the butter—you want it melted but not browned. Toss in the flour straight away and whisk. This will thicken the mix—stir continuously for about 1 minute, no more, or it’ll cook out that that slight raw taste you want gone. Now, pour in your oat milk slowly, whisking like mad. Then add your vanilla paste. Bring it up to a gentle simmer but watch it closely. As soon as it bubbles, let it stay just a bit slack—another 45 seconds is good—then take it off heat.

Cool and cover

Pour that hot vanilla mix into a bowl, smooth out the top and press a sheet of cling film directly on it. This stuff hates a crust—it’s the worst if it dries out. Let it chill until completely room temp. It should feel cool but still soft.

Whip in the rest

Drop in the rest of your butter and the sugar. Beat. A handheld mixer works best here, unless you’re up for arm day. Whip for about 6 minutes—longer if you want ultra fluffy but it can get too airy sometimes. Keep an eye, scrape down the sides and bottom so nothing’s hiding. Once it’s all smooth and creamy with a light sheen, stop. You can tell, that’s when it’s ready to spread or pipe.

Good to Know

• This buttercream starts dense but fluffs out as you beat it—don’t rush early mixing or it’s lumpy.
• Oat milk swaps regular milk nicely, adding subtle flavor but you can use almond or cow too.
• If you can’t find vanilla paste, double the vanilla extract but you’ll miss the little black specks that are fun.

Serving Ideas

• Spread thick on a classic two-tier vanilla cake or with lemon sponge for a cozy contrast
• Use as a filling for sandwich cookies or in layered cupcakes for a touch of luxe
• Drizzle warm berries on top, then dollop this frosting for a messy but heavenly bite

Top Tricks

• Bring butter to room temp but don’t let it get soft enough to be greasy or it won’t hold air well.
• Use a silicone spatula to scrape constantly—things stick more than you’d think.
• If the frosting looks too stiff, a few drops of milk smooths it out; too runny, a sprinkle of powdered sugar tightens it up.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely. Keep it refrigerated in an airtight container, then bring to room temp and re-whip before using. It’ll hold well for about 3 days.

What if I want it less sweet?

You can reduce the sugar to about 180 g but expect a slightly softer texture and less stability, so it might not hold piping shapes perfectly.

Can I freeze the leftover frosting?

Yes, but thaw in the fridge overnight and whip again before serving to bring back the creamy texture. Freezing can change mouthfeel slightly.