MAGNOLIA BAKERY'S BUTTERCREAM VANILLA ICING
From the world-famous Magnolia Bakery, comes the ultimate buttercream icing recipe. With loads of butter, piles of confectioner's sugar and a generous glug of vanilla extract, how can you go wrong? It's simple, but spectacular. It goes great with their cupcake recipe, but it plays nice with almost any cake.
Provided by Susan Campos
Categories dessert
Time 10m
Yield yields about 4 1/4 cups icing, enough for 24 cupcakes
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 3 grams, Carbohydrate 60 grams, Fat 12 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 6 milligrams, Sugar 59 grams, TransFat 0 grams
MAGNOLIA VANILLA BUTTERCREAM FROSTING
From New York's legendary Magnolia Bakery. Yields 24 cupcakes or 1 cake (see note below for triple layer cake) Nota Bene: - always allow baked goods to cool sufficiently before icing. - Use and store at room temperature because icing will set if chilled. - Can be stored in an airtight container for up to 3 days.
Provided by GoldsmithLissa
Categories Dessert
Time 15m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 452.5, Fat 19.7, SaturatedFat 12.4, Cholesterol 52.6, Sodium 9.6, Carbohydrate 70.4, Sugar 68.7, Protein 0.6
MAGNOLIA BAKERY'S VANILLA BIRTHDAY CAKE AND FROSTING
These comments are from their cookbook: "At Magnolia we decided to make our cake not quite a traditional yellow cake or a traditional sponge cake, given the use of whole eggs in our recipe. We're sure you'll agree this recipe is moist, delicious and makes a beautiful layer cake or cupcakes for birthdays or any celebration. Frost with pink buttercream icing and lots of colored sprinkles as we do, and feel as though you're at your seventh birthday party all over again!"
Provided by Marie
Categories Dessert
Time 50m
Yield 1 3 layer cake, 16 serving(s)
Number Of Ingredients 11
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.
MAGNOLIA BAKERY VANILLA CUPCAKES
The most popular flavor at the celebrated New York City bakery is vanilla for a reason! With a moist, tender crumb and rich buttercream frosting, these cupcakes are a true classic. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 2 dozen
Number Of Ingredients 8
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.
MAGNOLIA BAKERY VANILLA CUPCAKES WITH VANILLA BUTTERCREAM ICING
Steps:
- Cupcakes: Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. In a small bowl, combine the flours. Set aside. 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. 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 overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30 to 40 minutes. Buttercream Icing: In large bowl, cream butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
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