Magnolia Bakery’s Buttercream Vanilla Icing

Recipe from Jennifer Appel and Allysa Torey

Adapted by Susan Campos

Updated July 7, 2022

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
4(2,214)
Comments
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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. —Susan Campos

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Ingredients

Yield:about 4¼ cups icing (enough for 24 cupcakes)

  • 1 cup (2 sticks) unsalted butter, softened

  • 8 cups confectioners' sugar

  • ½ cup milk

  • 2 teaspoons vanilla extract

  • Food coloring (optional)

Ingredient Substitution Guide
Nutritional analysis per serving

69 grams carbs; 36 milligrams cholesterol; 390 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 13 grams fat; 7 milligrams sodium; 68 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

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Ratings

4 out of 5
2,214 user ratings
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Comments

Kathryn E.

So this icing is way too liquidy, the actual Magnolia Icing, is: 1 cup butter 4 cups confectioners' sugar 2-3 tablespoons milk 1 tsp vanilla food coloring

Ann Grant

I've been making an icing like this for years. Beat tgoether conf sugar and butter, then dribble in heavy cream, beating and adding cream until the mixture is very light and fluffy. Or you can add cream cheese instead of some of the cream. You can also add flavorings other than vanilla, like coffee, instead of some of the cream, grated rinds, etc. Don't forget a dash of salt to bring out the flavor.

Angela

FYI, the back of the Domino confectioner’s sugar box seems to have this exact same recipe, except halved, which is convenient.

Mackenzie

WAY too sweet. Tastes like straight sugar.

april

way too sweet. I was not impressed.

Annette

I've made this icing for years, it's my grandmother's recipe. The only differences are we whip the butter and vanilla before adding the sugar and throw in a pinch of salt

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Credits

Adapted from "The Magnolia Bakery Cookbook," by Jennifer Appel and Allysa Torey, with the permission of Simon & Schuster.

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