Magnolia Bakery’s Buttercream Vanilla Icing

See cupcake recipe here!

INGREDIENTS

1 cup (2 sticks) unsalted butter, softened

8 cups confectioners’ sugar

½ cup milk

2 teaspoons vanilla extract

 Food coloring (optional)

PREPARATION

1. 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.

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