Wednesday, February 22, 2012

Cupcake Frosting Recipes

Apparently the Magnolia Bakery recipe is:

Vanilla Buttercream Recipe

1 cup unsalted butter, softened
6-8 cups confectioners' (icing) sugar
1/2 cup milk
2 teaspoons vanilla extract

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

NB: I've made this recipe with a quarter of the amount, and there was still plenty to go round

I'm a huge fan of cream cheese frosting - so yummy!

You basically beat cream cheese (i like to use a tub of lite soft philly) in the mixer, and add icing sugar until it tastes good, then add whichever flavouring you like - vanilla extract, lemon juice... I like adding lime rind, it's delicious. It sets kind of hard, so it looks really pretty.

1 comment:

  1. That recipe does sound delicious, and I adore cream cheese icing too! Thanks for your comment... I write where I bought the fabric for each garment in the original post of that garment... and there is always a link (marked "details here") to that post in the Details section.
    I get most of my fabrics from Fabulous Fabrics in Balcatta. Also occasionally from Spotlight, and wherever I can find good quality!