Lemon buttercream icing

From the world-famous Magnolia Bakery, comes the ultimate buttercream icing recipe. With loads of butter, piles of confectioner’s sugar and a lemon buttercream icing glug of vanilla extract, how can you go wrong? As a subscriber, you have 10 gift recipes to give each month. Anyone can view them – even nonsubscribers.

20the world-famous Magnolia Bakery, comes the ultimate buttercream icing recipe. Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract.

Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Leftover icing freezes well for up to two months. Be the first to leave one. Get recipes, tips and offers in your inbox. Opt out or contact us anytime.

About UsNYT Cooking is a subscription service of The New York Times. A star rating of 4 out of 5. Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tbsp of boiling water to loosen and beat until smooth. Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife. KEEPING THE ICINGIf you’re not using the icing straightaway, you can cover it and refrigerate for up to a week. Allow it to come back up to room temperature and beat again if necessary before using. SHOULD I USE SALTED OR UNSALTED BUTTER FOR ICING?

Choose unsalted butter for a celebration cake. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. What are the Seven Different Types of Icing? Many types of cake, cookie, cupcake and dessert are covered with icing.