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
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.