Magnolia Bakery Vanilla Buttercream

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1 cup unsalted butter, softened
6-8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

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

Note: I have tried this recipe and I always end up using less sugar than indicated to attain my desired sweetness and consistency. Even with that adjustment, I am still getting great reviews on the finished product.

Source: Today, MSNBC, Magnolia Bakery’s Cult Favorite Vanilla Cupcakes (Steal the Simple Recipe for the “Sex and the City” Ladies’ Preferred Dessert).

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1 Comment Add your own

  • 1. Baby in a Pram « Baked for You  |  November 10, 2009 at 11:20 pm

    […] confectioner’s sugar and water/milk. I had a blog a few days ago on the Magnolia Bakery Vanilla Buttercream Icing recipe which I have used a number of times, but for this cake, I also used the Wilton buttercream recipe. […]

    Reply

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