Total Time
15mins
Prep 15 mins
Cook 0 mins

From the Magnolia Bakery. Makes enough for a 2-layer 9-inch cake or 2 dozen cupcakes

Directions

  1. Place the butter in a large mixing bowl.
  2. Add in 4 cups sugar, then the milk and vanilla.
  3. On medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy.
  4. Gradually add the remaining sugar, 1 cup at a time, beating well (about 2 minutes) after each addition, until the icing is thick enough for good spreading consistency (you may not need all of the sugar).
  5. If desired, add a few drops of food coloring and mix thoroughly.
  6. Use and store the icing at room temperature because icing will set if chilled.
  7. The icing can be stored in an airtight container for up to 3 days.
  8. **If making a 3-layer cake, use the following proportions: 1 1/2 cups unsalted butter, 8-10 cups confectioner's sugar, 3/4 cup milk, and 1 tablespoon vanilla extract.
Most Helpful

Very simple and held up well. I substituted lemon juice for the milk for a very lemony icing, and it was great. Much simpler than the double boiler/egg varieties.

Mudflower April 17, 2010

YUMMY! I could eat this entire batch straight from the mixer! I suggest adding seeds from 1 to 2 vanilla pods for a natural vanilla flavor.

vpboardman_13052879 September 04, 2011

This was a wonderful, simple buttercream! Thanks!

septemberhippie August 03, 2009