Tuesday, October 18, 2011

Magnolia Bakery Buttercream Icing

If you are a New Yorker or live in New York you MUST know about Magnolia Bakery!  Sadly, it's not gluten-free, but some of their recipes are and the rest? You can convert.  Most icing does not use flour, but you'd be surprised, as some do!  

This is one of my favorite recipes and I always make this with some sort of variation on cupcakes and cakes!  It's the perfect buttercream icing recipe!

1 cup (2 sticks) unsalted butter, softened
6-8 cups confectioners' sugar
1/2 cup milk
2 tsp. pure vanilla extract, or cocoa extract, or chocolate extract, or orange, lemon or cinnamon extract or even and what I usually use is fresh fruit juice like fresh lemon or orange juice-(then it really tastes like a fruit)

Place the butter in a large mixing bowl.  Add 4 cups of the sugar and then the milk and vanilla (or which ever ingredient for the "extract" you choose.  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.  You may not need to add 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.)  Icing can be stored in an airtight container for up to 3 days.

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes

Note: If you are icing a 3-layer cake, use the following recipe proportions:

1 1/2 (3 sticks) unsalted butter
8-10 cups confectioners' sugar
3/4 cup milk
1 tbsp. extract or fresh fruit juice

Enjoy! xoxo Julie

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