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Magnolia Bakery Vanilla Buttercream

Recipe photo courtesy of Bryan Gardner

Use this rich frosting to decorate Magnolia Bakery Vanilla Cupcakes. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."

Source: The Martha Stewart Show, Episode 1150



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How would you rate this recipe?
  • ALR4803176DW
    18 AUG, 2017
    This is a fabulous recipe! I especially love it at Christmas on my red velvet cake. I give it five stars. If someone had a lumpy mess, sounds like the ingredients weren't room temperature. Also, don't put the iced cake in an airtight container; it will slide off the cake. Just put a knife along the bottom of the lid to allow a little air and it will stay perfect.
  • Baker__Maker
    4 JUL, 2015
    This was waaaaay to sweet and I only used 3.5 cups of icing sugar. Toned it down with fresh lemon juice and salt and its now delicious.
  • FarAnt
    2 MAR, 2015
    This just turned into a lumpy mess. It was really sweet, and I don't know was completely unfit for my needs.
  • Magpie9759
    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.
  • WannabeCupcaker
    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.
  • WestVillager
    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.
  • AndreaTL9999
    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.
  • abedell
    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.
  • KatyCakes
    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!
  • KatyCakes
    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!

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