Utah Loves Cupcakes

I love using local ingredients. I try hard to use them whenever possible. …and I find it very fun and satisfying! I just wrote a post on my other blog, Project Domestication about my go-to vanilla cupcake and vanilla frosting recipes. I’ve tweaked the frosting recipe a bit, by simply swapping heavy cream for whole milk and making sure to use a local vanilla! Hello Blue Cattle Truck Vanilla!

Anyway…hope you’ll try this recipe. Hope you’ll try out my favorite local ingredients!

Magnolia Bakery’s Vanilla Buttercream:

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened (I always try to use Land-o-Lakes, Challenge, Meadow Gold or Winder Farms butter)
8 cups confectioners’ sugar (I use C&H and I don’t feel the need to sift with this recipe)
1/2 cup milk (I now use heavy cream, Meadow Gold)
2 teaspoons vanilla extract (I use Blue Cattle Truck Vanilla brand and use 1 1/2 TB)

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.