Saturday, December 20, 2014

Magnolia Bakery Buttercream

Grab a cup of cocoa, and help yourself to a cookie with my favorite Magnolia Bakery buttercream frosting. I am joining Rattlebridge Farm for Foodie Friday where we were invited to share old posts for this Special Holiday Edition. The frosting recipe is very popular on my blog so I thought I should share it again.

Make your sugar cookies. Use your favorite recipe.

Decorate with Magnolia Bakery Buttercream Frosting.


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.

Thank you for stopping by!


  1. I so love frosting on a cookie or a cupcake, Debbie! For me, it's what the point of having them without the frosting? My grands and I appreciate this one!
    Merry Christmas to you and Joe! xo

  2. Beautiful cookies, Debbie! Even though I prefer cookies more on the 'plain' side I know two little boys who love frosting :)

  3. Wow, you did such a pretty job of icing those cookies Debbie! Merry Christmas:@)


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