Thursday, April 22, 2010

Magnolia Bakery Vanilla Buttercream

So one night you make the worst frosting ever and then the next morning it's time to break out the best frosting ever.  When it comes to frosting, you gotta know when to trust the authorities.  I put my trust in Magnolia Bakery.  There's a reason they have lines out the door - and it isn't just because of SATC.  Many restaurants have been featured on SATC and they become popular for a year or so - not a decade.  Okay, okay...moving on.  Magnolia knows buttercream and that's what we're here to discuss.  If you have a stand mixer this is actually just as easy as buying disgusting frosting at the grocery store.  (Side note, when I had a horrible experience with "the best frosting ever" last night John suggested I buy some frosting at Safeway the next day.  I rolled my eyes and went home and made buttercream.  Who does he think he's married to??)

Leave two sticks of butter out for a few hours and when they are super soft, throw them in a large bowl.

Top off your butter with 4 cups of powdered sugar.

Throw in 1/2 cup milk (I used whole milk - this is frosting, people) and 2 teaspoons vanilla.

Now put your stand mixer to work.  I mixed it on medium-low for about 2 minutes.  Make sure it becomes creamy and all the lumps are gone.  Then add in 1 cup powdered sugar at a time and mix thoroughly after each addition.  I tasted my icing after about 5.5 cups of sugar (total) and it was plenty sweet.  Once it's sweet enough, just keep your mixer running to get it to thicken up.

Here is my lovely buttercreamy goodness.  This recipe makes way more than you need for 24 cupcakes, btw.  Next time I'd probably half it.

Served on top of rich, chocolatey cupcakes, this vanilla buttercream is perfection.  Just say "no" to Duncan Hines, my friends.

Vanilla Buttercream
From The Magnolia Bakery Cookbook

Makes enough for one 2-3 layer 9-inch cake or way more than enough for 24 cupcakes

1 cup (2 sticks) butter, unsalted and very soft
5-8 cups powdered sugar
1/2 cup milk
2 teaspoons vanilla extract

Put softened butter in a stand mixer.  Add 4 cups powdered sugar.  Then pour in 1/2 cup milk and 2 teaspoons vanilla.  Beat until it becomes creamy - make sure all the lumps are gone.  Add in sugar 1 cup at a time, mixing thoroughly each time until it is to the correct sweetness and thickness.  If you want it thicker, keep mixing it.

Store icing at room temperature (it will set if chilled) for up to three days.

1 comment:

  1. maybe i should just pay you to make the cupcakes for my wedding. you're a pro now!


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