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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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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: Rachie P
On Apr 24, 2009
5 stars b/c it's idiot proof. I accidentally used 1 cup of milk instead of 1/2 and didnt' notice until after I frosted my cupcakes! I used about 8 1/2 cups of sugar and thought 'wow, it's a tad runnier than I would like'. But I spread it on my cupcakes anyway without incient! And, obviously, I have a ton of leftover frosting. Idiot proof!
From: Chef #1052578
On Nov 30, 2008
This was such a HIT! The party goers loved it! I think this will be one of my staple recipes for cakes. It does tend be on the sweeter side but I added the minimum amount of sugar suggested in the recipe, and it was fine. At least, I don't have to schlep all the way downtown to Magnolia's anymore.
From: GreyhoundX3
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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