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February 7, 2012

Magnolia Bakery Vanilla Buttercream

Always on the hunt for the best buttercream, I think I might have found a top contender with Magnolia Bakery's vanilla buttercream. The texture is light and fluffy, smooth on your tongue, with a delicious vanilla velvety taste... what a dream! Definitely a must try for cakes, cupcakes, sandwich cookies and anything your little heart desires.

Now, I'm a frosting lover, so it would be hard to find a frosting I don't like. Adam, on the other hand, is not... but he LOVED this recipe - I was completely shocked! So there you have it, folks. If I can convince the frosting despiser... you can convince anyone it's the world's best buttercream!

{ Magnolia Bakery's Vanilla Buttercream }

via: Martha Stewart


- 1 cup (2 sticks) unsalted butter, softened

- 6 to 8 cups confectioners' sugar

- 1/2 cup milk

- 2 teaspoons vanilla extract


1. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla.

2. Beat on medium speed until smooth and creamy, 3 to 5 minutes.

3. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency.

** You may not need to add all the sugar. I use approx. 6 - 6.5 cups. **

4. Store in an airtight container for up to 3 days.

Bon Appetit!


  1. Everyone is posting such yummy looking desserts today! I have to make this

  2. I'm always looking for easy frosting recipes. Ding! Ding! Ding!



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