Making Creamy Vanilla Icing

Lighter than the usual cream cheese frosting, this vanilla icing makes a fluffy topping for red velvet cupcakes. Bobbie Lloyd of New York's Magnolia Bakery shows us how to make it.

Category:

Howto & Style

Tags:

• epicurious
• Bobbie Lloyd
• Magnolia Bakery
• food
• red velvet cupcakes
• Valentine's Day

[Luciferhelidon]

Pretty sure you can't make molecules bigger.



[cookygirl09]

horrible and it takes too long and its not even confectioners sugar. Try this recipie.

1 cup of butter ( 2 sticks) heavy cream

2 cups of CONFECTIONER'S SUGAR (not regular sugar)

whip butter for about 1 minute. Mix in sugar slowly. Add heavy cream until desired consistency . If you want chocolate, add 1 cup of cocoa powder. ( I used Hershey's)

[brazilianeyes13]

I did this recipe, and it tasted great, but the consistency was liquidy... No idea what I did wrong, but I've never ever been able to get a frosting right. I do not know why. Ummm, some things I did different was just usuing a hand mixer and I also cut the recipe in half. I also use this butter that is not necessarily real butter, but a substitue since my mom is lactose intolerant. It's blue bonnet. It's also made for cooking and has the same consistency and flavor of butter.... Any ideas?

[JosieheartsNemo]

Its actually a really good frosting. Its light & not too sweet. I think its for people who don't like really sweet frosting. It might take a while, but its worth it. It goes great with Chocolate cupcakes too [:

[nopseudosleft56]

@knasim92 Thanks for the warning!I'm off!lol!

[knasim92]

worstttttttttt recipe for icing its not creamy like she she said pretty lumpy i done this recipe 2 times because i thought i messed up but then i found i found out that i was doing exactly what she said to do so recipe is the worst recipe i used in my whole life DO NOT USE THIS RECIPE!!!!

[IrishMINI07]

Fantastic recipe. Not too sweet, very light, and easy to work with. So easy to make. Frostings made with confectioner's sugar are far too sweet. Having worked in several bakeries and having attended SCI, I highly recommend this recipe to those who wish to focus on a pleasant experience when eating cake. Thank you so much for this awesome recipe. :)

[Luciferhelidon]

@rtbasschik It's funny because you said something wrong when correcting someone. The molecule itself doesn't change size. You're a fool! A FOOL! Hahahahahaha. The most entertaining argument ever. Thanks, you fucking Baby! I hear baby school is less expensive the sixth time around because they feel sorry for you.

[rtbasschik]

@Hxlgg you should really try it, it's very tasty and compliments the cake well :)

[rtbasschik]

@Luciferhelidon I'm well aware of the logistics, the jist being that the water molecules rearrange themselves so that they require more space which can be arguably be considered a state of expansion. So put the dictionary back, because I know you're holding it tight in an effort to sound smart. Douchebag.

[Luciferhelidon]

@rtbasschik That's not the molecules expanding, pal, that's more to do with the configuration of the molecules. The intermolecular forces make them rearrange into a less space efficient configuration. Go back to baby school you fucking baby cunt.

[rtbasschik]

@Luciferhelidon Actually, buddy, molecules DO expand. Ever hear of ice?