Recipe: Magnolia Bakery Vanilla and Chocolate Buttercream Frosting

MAGNOLIA'S VANILLA BUTTERCREAM ICING
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

"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."

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

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

*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

MAGNOLIA'S CHOCOLATE BUTTERCREAM ICING
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

"The key to achieving the same creamy texture that we do at the bakery is in beating the icing at the proper speeds for the proper amount of time. If beaten at too high a speed, the icing incorporates a lot of air and becomes fluffy rather than creamy."

1 1/2 cups (3 sticks) unsalted butter, softened
2 tablespoons milk
9 ounces semisweet chocolate, melted and cooled to lukewarm
1 teaspoon vanilla extract
2 1/4 cups sifted confectioners' sugar

To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm.

In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of a desired consistency.

*If you are icing a 3-layer cake, use the following recipe proportions:
2 cups (4 sticks) unsalted butter
3 tablespoons milk
12 ounces semisweet chocolate
1 1/2 teaspoons vanilla extract
3 cups confectioners' sugar

Source: More From Magnolia by Allysa Torey, Photographs Zeva Oelbaum