Magnolia Bakery Buttercream Frosting
I love cupcakes, especially cupcakes that are decorated with twirly icing and sprinkles. I look for any excuse to make a batch of cupcakes even though I’ll later complain that I don’t want them in my house. I can’t eat just one, I really can’t. And if I do eat a second cupcake then I may as well have a third since I cancelled out any workout I may have done that day. What’s worse is, if I eat the three cupcakes early in the day I’ll need to eat another one later as an after dinner snack…..and, as I already mentioned, I can’t eat just one. So, a daily tally of cupcakes for me usually ends up around 5 or 6…..a half dozen cupcakes in one day does not make for a slim mid-section.
My cousin recently had a party for her daughter’s 5th birthday and asked if I could make the cake and cupcakes. I was flattered….and nervous since the only other time I made a cake and cupcakes like she had in mind was for Landon’s first birthday party. And to be honest, I just thought they looked as great as they did out of pure, dumb luck!!! I decided to take on the challenge (again!) and use my usual back up plan of purchased baked goods in the event of a catastrophe.
I dusted off my pastry bag and whipped up my favorite buttercream frosting from Magnolia Bakery. I think they looked fabulous….and they tasted amazing! And….I didn’t have any left at my house to tempt me every time I walked in the kitchen!!!
Happy 5th Birthday Ella!!!
1 cup (2 sticks) unsalted butter, softened
6-8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of sugar, the milk and vanilla. On medium speed of an electric mixer, beat until smooth and creamy, about 5 minutes. Gradually add the remaining sugar beating well after each addition (about 2 minutes) until the icing is thick enough to be of good spreading consistency. You may not need all the sugar. If desired, add a few drops of food coloring or coloring paste and mix thoroughly. (Us and store the icing at room temperature because the 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.