Magnolia Vanilla Buttercream Frosting

Name: Magnolia Vanilla Buttercream Frosting
Prep time: 15 min
Total time: 15 min
Yield: 1 cake, 24 serving(s)
Ingredients: 1 cup unsalted butter, softened; 6 -8 cups confectioners' sugar; 1/2 cup milk; 2 teaspoons vanilla extract; 1 1/2 cups unsalted butter; 8 -10 cups confectioners' sugar; 3/4 cup milk; 1 tablespoon vanilla extract

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Recipe by GoldsmithLissa

From New York's legendary Magnolia Bakery. Yields 24 cupcakes or 1 cake (see note below for triple layer cake) Nota Bene: - always allow baked goods to cool sufficiently before icing. - Use and store at room temperature because icing will set if chilled. - Can be stored in an airtight container for up to 3 days.

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READY IN: 15mins

SERVES: 24

YIELD: 1 cake

UNITS: US

INGREDIENTS

Nutrition

For 24 cupcakes or Two-layer 9-in cake
1

cup unsalted butter, softened
6 -8

cups confectioners' sugar
¹⁄₂

cup milk
2

teaspoons vanilla extract
For Three-Layer 9-in Cake
1 ¹⁄₂

cups unsalted butter
8 -10

cups confectioners' sugar
³⁄₄

cup milk
1

tablespoon vanilla extract

DIRECTIONS

Place the butter in a large mixing bowl.
Add 4 cups of the sugar and then the milk and vanilla.
On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
Note: You may not need to add all of the sugar.

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