From the world-famous Magnolia Bakery, comes the ultimate buttercream icing recipe. With loads of butter, piles of confectioner’s sugar and a generous glug of vanilla extract, how can you go wrong? It’s simple, but spectacular. It goes great with their cupcake recipe, but it plays nice with almost any cake.
- 1 cup (2 sticks) unsalted butter, softened
- 8 cups confectioners’ sugar
- ½ cup milk
- 2 teaspoons vanilla extract
- Food coloring (optional)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (8 servings)
675 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 0 grams polyunsaturated fat; 118 grams carbohydrates; 116 grams sugars; 0 grams protein; 62 milligrams cholesterol; 12 milligrams sodium
yields about 4 1/4 cups icing, enough for 24 cupcakes
- Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes. Serve at room temperature. Leftover icing freezes well for up to two months.