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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 layer 9-inch cake 538g Recipe makes 2 layer 9-inch cake) |
||
| Calories 2265 | ||
| Calories from Fat 851 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 94.7g | 145% | |
| Saturated Fat 59.8g | 298% | |
| Monounsaturated Fat 24.6g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 252mg | 84% | |
| Sodium 46mg | 1% | |
| Potassium 132mg | 3% | |
| Total Carbohydrate 362.0g | 120% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 353.1g | ||
| Protein 3.0g | 5% | |
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Vanilla Buttercream
By: ratherbeswimmin'
Aug 16, 2005
From the Magnolia Bakery. Makes enough for a 2-layer 9-inch cake or 2 dozen cupcakes
2 layer 9-inch cake
Ingredients
- 1 cup unsalted butter, softened
- 6-8 cups confectioners' sugar
- 1/2 cup milk
- 2 teaspoons vanilla extract
Directions
1
Place the butter in a large mixing bowl.2
Add in 4 cups sugar, then the milk and vanilla.3
On medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy.4
Gradually add the remaining sugar, 1 cup at a time, beating well (about 2 minutes) after each addition, until the icing is thick enough for good spreading consistency (you may not need all of the sugar).5
If desired, add a few drops of food coloring and mix thoroughly.6
Use and store the icing at room temperature because icing will set if chilled.7
The icing can be stored in an airtight container for up to 3 days.8
**If making a 3-layer cake, use the following proportions: 1 1/2 cups unsalted butter, 8-10 cups confectioner's sugar, 3/4 cup milk, and 1 tablespoon vanilla extract.
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Featured Reviews for This Recipe
From: Susiecat too
On Nov 25, 2007
This is a yummy buttercream frosting. I scaled it down since I only needed some for decorating the top of my cake — this is the white, peach-tinted and red-tinted frosting on the Mickey Mouse cake I made for my son's 3rd birthday. I will be excited to use this as my basic white frosting from now on. Thanks, ratherbeswimmin'!
From: JBull
On Aug 11, 2007
I really liked this! I've only made a handful of buttercream recipes (and no cooked ones) but this is by far my favorite! It's a nice soft consistency and I really like the flavor of the butter. I think the two 9 inch cake estimate is perfect (I've not done cupcakes).
From: Chef #253617
On Apr 17, 2007
I just made this and must say it is the best I've made. I've made many others from cookbooks in the past but this is the tops! Super easy to make. A tip I learned from food network is to always blend any vanilla into the fat of the recipe and it will preserve the vanilla taste. This applies mostly to heated foods but I mixed the vanilla with the butter first out of habit. I always double vanilla in all my recipes which I did here also. I can't stop eating it right from the bowl. De-double-lish !!! Thanks NurseDi!
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