10 minutes
A classic and versatile vanilla buttercream frosting recipe from the famous Magnolia Bakery, perfect for cupcakes and cakes.
Unsalted Butter, softened
cups
Confectioners’ Sugar, sifted
cups
cups
teaspoons
1. Cream Butter and Sugar
In a large mixing bowl, cream together the softened unsalted butter with half of the confectioners' sugar until smooth.
2. Add Milk and Vanilla
Gradually add the milk and vanilla extract to the mixture, continuing to blend until well incorporated.
3. Blend in Remaining Sugar
Slowly mix in the remaining confectioners' sugar until the frosting reaches a smooth, spreadable consistency.
4. Color the Frosting
If desired, add a few drops of food coloring to the frosting and mix until the color is uniform.
5. Frost the Cupcakes
Using a spatula or piping bag, generously apply the frosting to cupcakes.
6. Store Leftover Frosting
Any leftover frosting can be stored at room temperature or kept in a freezer-safe container for up to 2 months.
Opt for high-quality, unsalted butter with a high fat content, and pure vanilla extract or vanilla bean paste for a more authentic flavor.
Ensure the butter is at room temperature for even incorporation and a smooth texture.
Beat the butter until creamy before gradually adding the confectioners' sugar to prevent a grainy texture and achieve the right consistency.
Add a pinch of salt to balance the flavors and enhance the vanilla undertones.
Adjust with heavy cream or whole milk to achieve the desired frosting consistency, and beat longer for a fluffier texture.
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