Real cupcake fans know a key to attaining heavenly bliss is the icing. Here, baker Bobbie Lloyd of New York’s famed Magnolia Bakery spells out how to make an ideal vanilla buttercream icing for your Valentine’s Day cupcakes.
Recipe: Vanilla buttercream icing (on this page)
In a large bowl, cream butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add the milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Rewhip before using.
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes
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