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Magnolia Bakery Vanilla Buttercream

Recipe from More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen.

  • yield: Makes about 2 dozen

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 6 to 8 cups confectioners' sugar
  • 1/2 cup milk
  • 2 teaspoons pure vanilla extract

Directions

  1. Step 1

    In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.

Reviews (7)

  • 30 Nov, 2012

    This recipe is perfect if you use the min. amount of sugar given. Add half the liquid, the sugar, and then carefully add more liquid until it's the perfect consistency. If you have to add extra sugar, it does get too sweet.

  • 8 May, 2012

    Amazing. Amazing, amazing, amazing! This frosting is delicious and has an awesome piping consistency. I can see where people would say it is too sweet. It is definitely on the sweeter side. But I think it tastes very similar to what you would find in a bakery.

  • 2 Nov, 2011

    This is very sweet icing, which pairs nicely with the Magnolia cupcake itself. Never used it to ice a cupcake from another recipe. I beat the butter by itself for a while and cream it for a longer than normal period. I've rarely used the same amount of confec's sugar each time, but tend toward the higher amount (7-8 cups). In summer I put in the fridge a few minutes otherwise it's a bit too soft.

  • 2 Jul, 2011

    I thought this recipe was great... Easy, yummy and it can be made ahead to save time!! I left butter out until it was very soft, added only 6 cups of confectioners' sugar and beat with other ingred's for 5-6 min on med speed and it was perfect consistency.

  • 27 Aug, 2008

    I found this buttercream to be a challenge. If you add the 8 c. sugar you get the desired consistency, but if you don't (I added 6 c. because I found it far too sweet), then it's runny and easily separates. I put it in the fridge for awhile to set before spreading, and that helped a little bit. Beating it longer doesn't help with the separating. I will make again, but with modifications.

  • 1 Mar, 2008

    Just finished making this buttercream...YUMMY! I am finding it hard not to eat it right out of the bowl! Easy to prepare and delicious to eat! Thank you Magnolia!

  • 1 Mar, 2008

    Just finished making this buttercream...YUMMY! I am finding it hard not to eat it right out of the bowl! Easy to prepare and delicious to eat! Thank you Magnolia!