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Magnolia Bakery Vanilla Buttercream

Magnolia Bakery Vanilla Buttercream
From More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2cup milk
2 teaspoons pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.

Makes enough buttercream for about 2 dozen cupcakes.

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superjules superjules 9 years
Thank you! I've always read about the Magnolia Bakery and I can't wait to try this recipe. YUM!
UrbanBohemian UrbanBohemian 9 years
The Magnolia Bakery is AMAZING....This recipe has got to be good because their cupcakes are like legal drugs. They have a sister shop called the Buttercup Bake Shop, which is closer to where I live. Their cupcakes have a lovely old-fashioned appeal.
Marci Marci 9 years
This is the exact recipe I've been making my whole life, passed from my grandmother to my mother to me. Whenever I go to Magnolia, I realize that the secret to their cupcakes being so delicious they make everything homemade the way I'd make it myself - nothing artificial. And judging by the lines outside there everyday, everyone agrees how good they are. My only additional suggestion would be to let the chill get off the milk before adding it. It seems to blend better when not cold right out of the refrigerator.
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