Joely Vargas, Master Icer at Magnolia Bakery (www.magnoliabakery.com), came into our ABC 7 studio to show us how even kids can make great cupcakes for mom.
- Clean swipe on wand
- Start off by making a dome shape
- Tap down with wand, smooth sides, then smooth top
108 North State Street
Chicago Monday - Thursday, 7:30am - 9pm
Friday 7:30 a.m. - 12 a.m.
Saturday 8 a.m. - 12 a.m.
Sunday 8 a.m. - 8 p.m.
Joely's Recipe: Magnolia Bakery Vanilla Buttercream
- 1 cup (2 sticks) unsalted butter, softened
- 1 box (4 cups) confectioners' sugar
- 2 - 3 TBLS milk
- 1 teaspoons vanilla extract
Cream the butter in a large mixing bowl.
Add the vanilla.
Gradually add sugar one cup at a time.
Scrape down sides of bowl often.
When the mixture starts to thicken and appears dry add 2 TBLS of milk.
Beat on medium speed until smooth and creamy about 2-4 minutes.
Add more milk as needed if you want a thinner consistency.
If desired, add a few drops of food coloring and mix thoroughly.
Store the icing at room temperature.
Icing can be stored in an airtight container for up to 3 days.