We wouldn’t eat cake without frosting, right? I mean, come on, that’s just barbaric. And we couldn’t imagine red velvet without some kind of sweet vanilla buttercream or cream cheese icing over top, right? So it only seemed natural to spread a layer onto the red velvet brownies I made. Because who says they don’t deserve a little extra love too?
I turned to
the experts at Magnolia Bakery for this one, cutting the recipe in half to cover the amount I needed. However, if you’re going to use it on cupcakes, I suggest doubling what you see below so you’ll have enough. You can use this handy dandy link here to calculate what you need.
Any extra can be eaten with a spoon. So I heard…
1/2 cup unsalted butter, softened
3 -4 cups confectioners’ sugar
1/4 cup milk
1 teaspoon vanilla extract
Place the butter in a large mixing bowl.
Add 3 cups of the sugar,
On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
If needed, gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes). Icing should be thick enough to be of good spreading consistency.
Eat and enjoy spread over red velvet brownies!
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