Magnolia Bakery Vanilla Buttercream Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
• Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
• Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.

Steps:

• Line 24 muffin tins with cupcake papers.
• In a small bowl, add the flours; stir to combine; set aside.
• In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
• Add the sugar gradually and beat for 3 minutes or until fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Add the dry ingredients in three parts, alternating with the milk and vanilla.
• With each addition, beat until the ingredients are incorporated but do not overmix.
• Spoon the batter into the cupcake liners, filling about 3/4 full.
• Bake in a 350° oven for 20-25 minutes.
• Cool the cupcakes in the tin for 15 minutes.
• Remove cakes from the tins and cool on a wire rack before icing.
• Ice with tinted Vanilla Buttercream.

Steps:

• Preheat oven to 350°.
• Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
• In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
• Add the sugar gradually and beat until fluffy, about 3 minutes.
• Add the eggs one at a time, beating well after each addition.
• Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
• Divide batter among the cake pans.
• Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
• Let cakes cool in the pans for 10 minutes.
• Remove from pans and cool completely on wire rack.
• If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
• Spoon the batter into the cups about three-quarters full.
• Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
• Remove cupcakes from pans and cool completely on a rack before icing.
• When cake has cooled, ice between the layers, then ice top and sides of cake.
• To make the icing - place the butter in a large mixing bowl.
• Add 4 cups of the sugar and then the milk and vanilla.
• Beat until smooth and creamy.
• Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
• If desired, add a few drops of food coloring and mix thoroughly.
• Use and store icing at room temperature, as icing will set if chilled.
• Can store in an airtight container for up to three days.

Steps:

• 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.
• Note: You may not need to add all of the sugar.

Steps:

• To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes (about; stir occasionally until completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
• Line two 12-cup muffin tins with cupcake papers; set aside.
• In a bowl, sift the flour and baking soda together; set aside.
• In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.
• Add the sugars and beat for about 3 minutes or until fluffy.
• Add the eggs, one at a time, beat well after each addition.
• Add the chocolate, mixing until well incorporated.
• Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla.
• With each addition, beat until ingredients are incorporated but do not overmix.
• Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.
• Carefully spoon batter into cupcake liners; fill 3/4 full.
• Bake in a 350° oven for 20-25 minutes or until pick comes out clean.
• Cool in tins for 15 minutes.
• Remove from tins and cool completely on a wire rack.
• Ice when completely cool.

Steps:

• Place the butter in a large mixing bowl.
• Add in 4 cups sugar, then the milk and vanilla.
• On medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy.
• 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).
• 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.
• The icing can be stored in an airtight container for up to 3 days.
• **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.