Vanilla Bean Cream Cheese Frosting
Prep time
Total time
Recipe type: Frosting
Serves: frosts 2 dozen cupcakes
  • 4 ounces soft butter
  • 4 ounces room temperature cream cheese
  • seeds scraped from ½ of a large vanilla bean
  • pinch of salt
  • 4 cups confectionery sugar
  • 2 to 3 tablespoons cream or half and half
  1. Using the whisk beater of your mixer, cream together the butter and cream cheese.
  2. Beat in the vanilla bean scrapings and salt.
  3. Add the sugar, one cup at a time, beating very very well after each addition. [start out at a low speed each time to prevent the sugar ending up all over the place]
  4. Add the cream, one tablespoon at a time, until it is of spreadable consistency. Beat another minute or so for maximum fluffiness.
  5. Can be used right away, but if allowed to sit at room temperature for a couple hours, the vanilla flavor will become more pronounced.
  6. Should be stored refrigerated.
Will frost about 4 dozen sugar cookies, or a 2 layer cake
Recipe by The Creekside Cook at