Last week I posted these amazing and frilly cupcakes! They were such a hit at Heather's Bridal Tea so I thought you guys would appreciate the icing recipe. I finally got to test the cupcake decor gadget my handsome husband so graciously gave me for Christmas. Isn't he the best? I mean he must pay attention to all these desserts I blog about.
Thank heavens he did because I have a new respect for cupcakes! Believe me this icing stuff takes practice and a strong wrist. Enjoy the icing, I know you will not be disappointed!
Magnolia's Vanilla Butter creme Icing
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add 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.) Icing can be stored in an airtight container for up to 3 days.
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