Magnolia Bakery’s Buttercream Vanilla Icing
Updated July 7, 2022
Craig Lee for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup (2 sticks) unsalted butter, softened
8 cups confectioners' sugar
½ cup milk
2 teaspoons vanilla extract
Food coloring (optional)
Nutritional analysis per serving
69 grams carbs; 36 milligrams cholesterol; 390 calories; 4 grams monosaturated 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
- 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.
Private Notes
Comments
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
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.
FYI, the back of the Domino confectioner’s sugar box seems to have this exact same recipe, except halved, which is convenient.
This is basically the first recipe my mom ever taught me: 1 (1-lb) box powdered sugar, 1 stick butter, 1/4 cup milk, 1 tsp vanilla. Mix with mixer till fluffy. I was 7 and I still remember it and use it as my go-to frosting recipe. So. I'm not going to save or print this one out.
Frosting Waaaaaaayyyyyyyy to SWEET! Only added 6 cups powdered sugar, instead of up to 8 cups… just a not good, too sweet, tasteless frosting! I’d add a cube (8oz.) of cream cheese!!!
I find most confectioners sugar frostings way too sweet, including this one. I’ll add cream cheese sometimes and less of the confectioners sugar. I prefer Swiss buttercreams or Ermine frostings or any other cooked frostings , again cloyingly sweet and raw tasting.