Magnolia's Buttercream Frosting

(Magnolia is a well-known bakery in NYC.)

I feel like I've finally found what I've been looking for in a buttercream frosting with this recipe. So delicious. Enjoy.



15 min | 15 min prep

For 24 cupcakes or Two-layer 9-in cake
• 1 cup unsalted butter, softened
• 6-8 cups confectioners' sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

For Three-Layer 9-in Cake
• 1 1/2 cups unsalted butter
• 8-10 cups confectioners' sugar
• 3/4 cup milk
• 1 tablespoon vanilla extract

1. Place the butter in a large mixing bowl.
2. Add 4 cups of the sugar and then the milk and vanilla.
3. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
4. 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.
5. Note: You may not need to add all of the sugar.

You can store at room temperature in an airtight container for up to three days. I still like to refrigerate mine to keep the butter cool and stiff.