Ingredients
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1
-
6 - 8
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1/2
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2
-
-
-
-
-
-
-
-
-
-
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Directions
Vanilla Buttercream,From the Magnolia Bakery. Makes enough for a 2-layer 9-inch cake or 2 dozen cupcakes,The yummiest icing ever. My go-to recipe, although I sometimes halve it (makes a lot).
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Steps
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1
Done
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Place the Butter in a Large Mixing Bowl. |
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2
Done
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Add in 4 Cups Sugar, Then the Milk and Vanilla. |
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3
Done
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on Medium Speed of an Electric Mixer, Beat About 3-5 Minutes or Until Smooth and Creamy. |
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4
Done
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Gradually Add the Remaining Sugar, 1 Cup at a Time, Beating Well (about 2 Minutes) After Each Addition, Until the Icing Is Thick Enough For Good Spreading Consistency (you May not Need All of the Sugar). |
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5
Done
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If Desired, Add a Few Drops of Food Coloring and Mix Thoroughly. |
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6
Done
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Use and Store the Icing at Room Temperature Because Icing Will Set If Chilled. |
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7
Done
|
the Icing Can Be Stored in an Airtight Container For Up to 3 Days. |
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8
Done
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**if Making a 3-Layer Cake, Use the Following Proportions: 1 1/2 Cups Unsalted Butter, 8-10 Cups Confectioner's Sugar, 3/4 Cup Milk, and 1 Tablespoon Vanilla Extract. |
