Mother's Day Breakfast / Magnolia Bakery

May 11, 2013

Joely Vargas, Master Icer at Magnolia Bakery (, came into our ABC 7 studio to show us how even kids can make great cupcakes for mom.

Joely's Tips:

  • Clean swipe on wand
  • Start off by making a dome shape
  • Tap down with wand, smooth sides, then smooth top

Magnolia Bakery

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.

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