Featured Recipe

Vanilla Bean Buttercream Twist

Name: Vanilla Bean Buttercream Twist
Prep time: 6 min
Total time: 6 min
Yield: 1 batch
Ingredients: 7 ounces unsalted butter softened but still cool; 1 1/2 ounces solid coconut oil chilled but not rock hard; 1 1/4 cups powdered sugar sifted; 1 tablespoon vanilla bean paste; 2 tablespoons evaporated milk cold; Additional evaporated milk as needed up to 2 tablespoons

By Kate

Created on 24 January 2026

Rich, creamy buttercream whipped with butter and coconut oil for balance. Vanilla bean paste adds aromatic depth replacing extract. Powdered sugar and a touch of evaporated milk build structure and spreadability. Fluffy but sturdy texture achieved through staged mixing and careful liquid adjustment. Butter soft but cool, coconut oil firm yet pliable—important for consistency without melting. Heavy cream swapped for evaporated milk for slight caramel notes and smooth mouthfeel without thinning. Whip until fluffy peaks hold but remain pliable for piping or spreading easily.

Prep: 6 min

Cook: 0 min

Total: 6 min

Serves: 1 batch

frosting desserts baking American cuisine

Introduction

Soft butter from fridge—not too warm. Grab the coconut oil, not liquid but pliable—give the buttercream body, subtle flavor twist versus straight shortening. Vanilla bean paste here, yeah, specks in your frosting. More aromatic, less artificial than extract. Dry sugar must be sifted, clumps kill texture. Evaporated milk replaces heavy cream, trims rich fat but adds almost caramel notes—works magic if you want different mouthfeel or subtle sweetness. Whip until airwhipped but not soupy. Watch texture; paste consistency guides you better than stopwatch. Overdoing? Buttercream turns shiny, greasy, worse than chalky dry. Practical, no nonsense approach. Whip for aeration but stop before meltdown. Scrape bowls to catch sticky fat clumps lurking around edges. Chill for firmness or warm slightly to re-whip if stored. Secrets locked in tactile feel, visual cues—watch gloss, swoosh, peaks. Fat ratios matter and temps decide success. Don’t wing it, feel it.

Ingredients

7 ounces unsalted butter softened but still cool

1 1/2 ounces solid coconut oil chilled but not rock hard

1 1/4 cups powdered sugar sifted

1 tablespoon vanilla bean paste

2 tablespoons evaporated milk cold

Additional evaporated milk as needed up to 2 tablespoons

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About the ingredients

Butter soft but cold prevents greasy slip; too warm and buttercream separates. Coconut oil, the substitute for shortening, adds a firm but slightly tropical fatty note, richer than vegetable shortening but less greasy. Vanilla bean paste stands in place of vanilla extract, giving flecks and more authentic vanilla aroma. Powdered sugar is your structure — sift it fine to avoid lumps or gritty feel. Instead of heavy cream, evaporated milk thins texture a bit, adding subtle depth without wateriness. Adjust liquid cautiously — too much ruins spreadability, too little chokes piping. Measure but trust feel. If no coconut oil, use solid vegetable shortening but flavor flattens. By changing two ingredients and adjusting quantities slightly you get unique texture and thought on fat blends. Can swap evaporated milk with whole milk or half and half if needed — watch for runniness.

Method

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Start with chilled butter chunks and coconut oil in mixing bowl. Whip on medium speed until butter breaks down, blending fats to creamy paste; about 3 minutes. Look for pale, fluffy texture without melting into liquid. This initial step traps air for lightness but prevents greasy separation.
Drop in vanilla bean paste plus 1 tablespoon evaporated milk. Mix again briefly to combine, scraping bowl sides to gather sticky bits. The bean paste offers specks and aroma you’ll want evenly distributed; paste sticks if ignored.
Add sifted powdered sugar in two portions, mixing after each addition. Use low speed to avoid powder clouding your kitchen. After sugar’s mostly incorporated, swap to medium speed. Texture should thicken and stiffen, quiet tapping when bowl shakes.
Slowly dribble second tablespoon evaporated milk while whipping, adjusting to texture. Stop as soon as frosting spreads smoothly but holds shape when piped or spread. If frosting feels too stiff, add liquid by teaspoon increments; too soft then add a pinch more sugar.
Stop mixing ASAP after perfect texture reached — over-whipping can cause buttercream to melt or grain. Scrape bowl once for uniform consistency, check spreadability with offset spatula. Frosting must cling but not crumble or drip.
Store in fridge if not used immediately — bring to room temp and re-whip before piping; cold fats stiffen, working warm avoids greasy spots.

Technique Tips

Start whipping fats slowly; don’t skip this or risk uneven mixing or greasy texture. Mixing fully incorporates butter and coconut oil, making base stable before adding liquids and sugar. Vanilla bean paste must get kneaded in well or you’ll get uneven speck distribution and scent pockets. Add powdered sugar gradually to avoid choke-ups and cloud bursts of dust, scraping bowl sides after each. Incorporate evaporated milk slowly: too much at once tanks body. Watch texture during whipping; fluffy but firm. If frosting looks shiny and slick, you’ve whipped past optimal aeration—stop. Chill if too soft, then re-whip before use — warms fats integrate better. Practical trick: using cold evaporated milk helps keep structure without early melt. Avoid mixing at high speed after liquid addition — prevents graininess from floury sugar breakdown. Consistency should hold peaks but spread like thick mousse. Use offset spatula tests for spreadability. Store frosting airtight as fats absorb fridge odors and seize up without proper cover.

Chef's Notes

💡 Chilled butter chunks; solid coconut oil; speeds up mixing but maintains structure. Don't melt fats, or texture goes off — airy yet firm holds. Basically, cool temperate prevents greasy disaster.
💡 Sift powdered sugar well. Clumps wreak havoc. Dust clouds everywhere. Use low speed when adding. Pulse up to medium once sugar is in. Mix until mostly there — then check. Looks thick, whisper of tapping sound in the bowl.
💡 Evaporated milk as the twist. Adds depth; almost caramel notes. Cold helps keep frosting sculptures sharp; warm or room temp unmolded right — bring it back to life. Use small dabs. Watch for consistency.
💡 Adjust as necessary, like a driving instructor. Too stiff? Liquid in teaspoon amounts. Too soft? Little sugar brings back body quickly. Texture should hold peaks; not gloppy or runny. Avoid over-whipping — glossy equals trouble.
💡 If frosting too soft after whipped, chill for firmness. It holds better that way. Before piping, warm slowly. Keep fats in check. Stir gently. Real tweak for ease.