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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%

how is this calculated?

Vanilla Buttercream

Recipe #133675 | 15 min | 15 min prep | add private note
ratherbeswimmin'

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 (change servings and units)

Ingredients

Directions

  1. 1
    Place the butter in a large mixing bowl.
  2. 2
    Add in 4 cups sugar, then the milk and vanilla.
  3. 3
    On medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy.
  4. 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. 5
    If desired, add a few drops of food coloring and mix thoroughly.
  6. 6
    Use and store the icing at room temperature because icing will set if chilled.
  7. 7
    The icing can be stored in an airtight container for up to 3 days.
  8. 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

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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'!

0 people found this review helpful

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  • 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).

    0 people found this review helpful

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  • 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!

    2 people found this review helpful

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  • From: Shasha

    On Dec 1, 2006

    I didn't like the consistency and found it too sweet.

    2 people found this review helpful

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  • Read all 13 reviews

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