Magnolia's Vanilla Buttercream Frosting
Recipe from: More From Magnolia
by Allysa Torey, Photographs Zeva Oelbaum
Cookbook Heaven at Recipelink.com
by Allysa Torey, Photographs Zeva Oelbaum
Cookbook Heaven at Recipelink.com
The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
- 1 cup (2 sticks) unsalted butter, softened
- 6 to 8 cups confectioners’ sugar
- 1/2 cup milk
- 2 teaspoons vanilla extract
*Note:
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract
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