Magnolia Vanilla Buttercream Frosting

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.

Ready In:
15mins
Serves:
Yields:
Units:

ingredients

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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@GoldsmithLissa
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@GoldsmithLissa
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"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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  1. 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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