Magnolia Bakery in New York City is world renowned! What a smooth, creamy, delicious frosting this is!  Sweetened perfectly, not overly sweet.

Copycat recipes for this famed New York City Magnolia Bakery Frosting are everywhere! 

This is my version of it.   

I go easy on the confectioner’s sugar and add vanilla bean paste which I think really kicks up the vanilla taste a notch. I love seeing the vanilla bean flecks in the frosting!  Vanilla is my favorite flavor and I use vanilla bean paste whenever I can.  But if you don’t have vanilla bean paste, you can leave it out and still have a wonderful buttercream frosting.  

Here is another case where the TECHNIQUE is the secret, NOT THE RECIPE!  

If you follow the technique exactly and use a timer to get the accurate beating time to incorporate more air into the frosting, you will get a little taste of heaven with your cake or cupcake!  

This makes enough for 24 cupcakes, or a two-layer nine-inch cake, or a 13 x 9-inch cake.  

Enjoy!

Magnolia Bakery Buttercream Frosting ~ My Version

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If you've ever been to Magnolia Bakery in NYC, consider yourself very lucky! They have the most delectable baked goods and their frosting is divine! There are many copycat versions of it. Here is mine!
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Prep Time15 mins
Course: Dessert
Cuisine: American
Servings: 24
Calories: 190

Ingredients

  • 1 cup butter softened
  • 6 cups confectioner’s sugar
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons vanilla bean paste

Instructions

  • With your mixer on medium speed, use your mixer’s paddle attachment to combine the butter, 4 cups of the confectioner’s sugar, milk, vanilla extract and vanilla bean paste.
  • Beat it on medium speed for 5 minutes exactly.
  • Gradually add the remaining confectioner’s sugar, 1 cup at a time, beating for 2 minutes after each addition. You may wish to add more confectioner’s sugar if you want it stiffer to pipe the frosting.
  • Any leftovers can be stored in an airtight container in the refrigerator.

EXTRA TIP:

YIELD: This recipe makes enough for 24 cupcakes, or a two-layer nine-inch cake, or a 13 x 9-inch cake.  
Nutrition
Sodium: 70mg | Calcium: 8mg | Vitamin A: 245IU | Sugar: 30g | Potassium: 10mg | Cholesterol: 21mg | Calories: 190kcal | Trans Fat: 1g | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 5g | Fat: 8g | Protein: 1g | Carbohydrates: 30g | Iron: 1mg

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