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Magnolia Bakery Vanilla Buttercream

                              Credit: 
                              Bryan Gardner

Ingredients

Ingredient Checklist

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/2 cup milk

2 teaspoons pure vanilla extract

Gallery

Magnolia Bakery Vanilla Buttercream

                              Credit: 
                              Bryan Gardner

Magnolia Bakery Vanilla Buttercream

                              Credit: 
                              Bryan Gardner

Magnolia Bakery Vanilla Buttercream

                              Credit: 
                              Bryan Gardner

Magnolia Bakery Vanilla Buttercream

Ingredients

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 6 to 8 cups confectioners’ sugar
  • 1/2 cup milk
  • 2 teaspoons pure vanilla extract

Directions

In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. 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. Store in an airtight container for up to 3 days.

Reviews (10)

Add Rating & Review

194 Ratings

5 star values:

                                  46

4 star values:

                                  51

3 star values:

                                  66

2 star values:

                                  24

1 star values:

                                  6

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Reviews (10)

Add Rating & Review

194 Ratings

5 star values:

                                  46

4 star values:

                                  51

3 star values:

                                  66

2 star values:

                                  24

1 star values:

                                  6

Add Rating & Review

194 Ratings

5 star values:

                                  46

4 star values:

                                  51

3 star values:

                                  66

2 star values:

                                  24

1 star values:

                                  6

194 Ratings

5 star values:

                                  46

4 star values:

                                  51

3 star values:

                                  66

2 star values:

                                  24

1 star values:

                                  6

194 Ratings

5 star values:

                                  46

4 star values:

                                  51

3 star values:

                                  66

2 star values:

                                  24

1 star values:

                                  6
  • 5 star values:
  • 46
  • 4 star values:
  • 51
  • 3 star values:
  • 66
  • 2 star values:
  • 24
  • 1 star values:
  • 6

Martha Stewart Member

Rating: 5 stars

08/18/2017

                This is a fabulous recipe!  I especially love it at Christmas on my red velvet cake.  I give it five stars.
                If someone had a lumpy mess, sounds like the ingredients weren't room temperature.  Also, don't put the iced cake in an airtight container; it will slide off the cake.  Just put a knife along the bottom of the lid to allow a little air and it will stay perfect.

Martha Stewart Member

Rating: Unrated

07/04/2015

                This was waaaaay to sweet and I only used 3.5 cups of icing sugar. 
                Toned it down with fresh lemon juice and salt and its now delicious.

Martha Stewart Member

Rating: 2 stars

03/02/2015

                This just turned into a lumpy mess. It was really sweet, and I don't know was completely unfit for my needs.

Martha Stewart Member

Rating: Unrated

11/30/2012

                This recipe is perfect if you use the min. amount of sugar given.  Add half the liquid, the sugar, and then carefully add more liquid until it's the perfect consistency.  If you have to add extra sugar, it does get too sweet.

Martha Stewart Member

Rating: Unrated

05/08/2012

                Amazing. Amazing, amazing, amazing! This frosting is delicious and has an awesome piping consistency. I can see where people would say it is too sweet. It is definitely on the sweeter side. But I think it tastes very similar to what you would find in a bakery.

Martha Stewart Member

Rating: 5 stars

11/02/2011

                This is very sweet icing, which pairs nicely with the Magnolia cupcake itself. Never used it to ice a cupcake from another recipe. I beat the butter by itself for a while and cream it for a longer than normal period. I've rarely used the same amount of confec's sugar each time, but tend toward the higher amount (7-8 cups). In summer I put in the fridge a few minutes otherwise it's a bit too soft.

Martha Stewart Member

Rating: Unrated

07/02/2011

                I thought this recipe was great... Easy, yummy and it can be made ahead to save time!! I left butter out until it was very soft, added only 6 cups of confectioners' sugar and beat with other ingred's for 5-6 min on med speed and it was perfect consistency.

Martha Stewart Member

Rating: Unrated

08/27/2008

                I found this buttercream to be a challenge. If you add the 8 c. sugar you get the desired consistency, but if you don't (I added 6 c. because I found it far too sweet), then it's runny and easily separates. I put it in the fridge for awhile to set before spreading, and that helped a little bit. Beating it longer doesn't help with the separating. I will make again, but with modifications.

Martha Stewart Member

Rating: Unrated

03/01/2008

                Just finished making this buttercream...YUMMY! I am finding it hard not to eat it right out of the bowl! Easy to prepare and delicious to eat! Thank you Magnolia!

Martha Stewart Member

Rating: 5 stars

08/18/2017

                This is a fabulous recipe!  I especially love it at Christmas on my red velvet cake.  I give it five stars.
                If someone had a lumpy mess, sounds like the ingredients weren't room temperature.  Also, don't put the iced cake in an airtight container; it will slide off the cake.  Just put a knife along the bottom of the lid to allow a little air and it will stay perfect.

Rating: 5 stars

Rating: Unrated

07/04/2015

                This was waaaaay to sweet and I only used 3.5 cups of icing sugar. 
                Toned it down with fresh lemon juice and salt and its now delicious.

Rating: Unrated

Rating: 2 stars

03/02/2015

                This just turned into a lumpy mess. It was really sweet, and I don't know was completely unfit for my needs.

Rating: 2 stars

Rating: Unrated

11/30/2012

                This recipe is perfect if you use the min. amount of sugar given.  Add half the liquid, the sugar, and then carefully add more liquid until it's the perfect consistency.  If you have to add extra sugar, it does get too sweet.

Rating: Unrated

05/08/2012

                Amazing. Amazing, amazing, amazing! This frosting is delicious and has an awesome piping consistency. I can see where people would say it is too sweet. It is definitely on the sweeter side. But I think it tastes very similar to what you would find in a bakery.

Rating: 5 stars

11/02/2011

                This is very sweet icing, which pairs nicely with the Magnolia cupcake itself. Never used it to ice a cupcake from another recipe. I beat the butter by itself for a while and cream it for a longer than normal period. I've rarely used the same amount of confec's sugar each time, but tend toward the higher amount (7-8 cups). In summer I put in the fridge a few minutes otherwise it's a bit too soft.

Rating: Unrated

07/02/2011

                I thought this recipe was great... Easy, yummy and it can be made ahead to save time!! I left butter out until it was very soft, added only 6 cups of confectioners' sugar and beat with other ingred's for 5-6 min on med speed and it was perfect consistency.

Rating: Unrated

08/27/2008

                I found this buttercream to be a challenge. If you add the 8 c. sugar you get the desired consistency, but if you don't (I added 6 c. because I found it far too sweet), then it's runny and easily separates. I put it in the fridge for awhile to set before spreading, and that helped a little bit. Beating it longer doesn't help with the separating. I will make again, but with modifications.

Rating: Unrated

03/01/2008

                Just finished making this buttercream...YUMMY! I am finding it hard not to eat it right out of the bowl! Easy to prepare and delicious to eat! Thank you Magnolia!

All Reviews for Magnolia Bakery Vanilla Buttercream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Magnolia Bakery Vanilla Buttercream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest