Yesterday, I set out to make the vanilla cupcakes with vanilla buttercream frosting from the Magnolia Bakery cookbook. The cake turned out delicious - bright vanilla flavor in a sweet, dense cake. Perfect. The buttercream, unfortunately, was a whole different story. It was very sugary and almost runny. It slipped off the top of my cupcakes and wouldn't hold its shape at all. The flavor was sweet/sugary and I couldn't even taste the vanilla flavor.
I am looking for a recipe for thick, rich, creamy vanilla buttercream, and any tips on method would be helpful, too. Thanks so much!