Magnolia Bakery’s Buttercream Vanilla Icing

Name: Magnolia Bakery’s Buttercream Vanilla Icing
Total time: 10 min
Yield: about 4 1/4 cups icing (enough for 24 cupcakes)
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 8 cups confectioners' sugar; 1/2 cup milk; 2 teaspoons vanilla extract; Food coloring (optional)

Recipe from Jennifer Appel and Allysa Torey

Adapted by Susan Campos

Updated July 8, 2022

Magnolia Bakery’s Buttercream Vanilla Icing — Craig Lee for The New York Times

Total Time: 10 minutes
Rating: 4(2,037)
Comments: Read comments

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)

1cup (2 sticks) unsalted butter, softened
8cups confectioners' sugar
½cup milk
2teaspoons vanilla extract
Food coloring (optional)

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

2,037 user ratings

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Comments

Ann Grant7 years ago

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.

Angela7 years ago

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

Kathryn E.5 years ago

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

Tish7 months ago

I wonder if using sour cream or buttermilk instead would make it less sweet?

MaryB7 months ago

Solid recipe, especially for kids school cupcakes! Personally, I am not a fan of this style buttercream, however, for decorating purposes, it’s perfect. If you’re not looking for 2 inches high of frosting on each cupcake, I recommend starting with half a batch.

Jess8 months ago

Can this frosting help made in advance and stored in the refrigerator?

Joanna2 months ago

@Jess absolutely! It also freezes perfectly

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