March 18, 2011

Making Creamy Vanilla Icing with Magnolia Bakery

Old Fashioned Creamy Vanilla Icing
  • 2/3 cup all-purpose flour (I know, the video says 6 tablespoons, yet reviews suggested 2/3 cup)
  • 2 cups milk
  • 2 cups (4 sticks) butter, softened yet slightly firm
  • 2 cups sugar
  • 2 teaspoons vanilla extract


In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool in refrigerator until very chilled.

In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
Add the chilled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately.