![]() It's important to use just softened butter so that the cut-out sugar cookies keep their shape.įor a time and clean-up saver, roll the dough out between two pieces of parchment paper before chilling it. If you've ever experienced cookies that spread and flatten in the oven, you may be using butter that's too warm. Use cool room temperature butter (about 67 F). For best results, use organic powdered sugar, which is made with tapioca starch and results in a sturdier consistency and better flavor. Adjust until you get the desired consistency. The amount of powdered sugar needed for the icing will depend on whether you use milk or water, the brand of powdered sugar and the humidity of your kitchen. Plus, the whole family can get involved with rolling, shaping and icing these cookies that really do taste as good as they look! Melted chocolate or cocoa powder will make your buttercream chocolatey (see my Chocolate Buttercream recipe here), and caramel would make it caramel-y.Īnd if you’re looking for a tangier and creamier frosting, try my cream cheese frosting for cookies instead.This sugar cookie dough is a dream to work with. Just like I do with this easy Maple Glaze.Īdd crushed cookies such as Oreos, Lotus Biscoff cookies, or crushed Circus Animal crackers. Maple syrup would also be delicious especially if you’re working on a fall cookie. You can also add ground cinnamon, gingerbread spices, or pumpkin pie spice to the buttercream. This way, less air will be incorporated into the buttercream and you won’t get many bubbles.įeel free to add flavorings to your buttercream, and go for different extracts such as vanilla, almond, peppermint, orange, rum, lemon, strawberry, you name it! Avoid Bubbles: If you want super smooth buttercream frosting, when you whip it using a stand mixer, use the paddle attachment rather than the whisk attachment.You can also use clean vanilla extract for a lighter color. White Frosting: This is an all-butter frosting, so it will be difficult to make it completely white but keep in mind as you whip the butter it will become lighter in color.However, if you want it creamier and softer, you can add 1-2 tablespoons of heavy whipping cream. Heavy Cream: My recipe does not use heavy cream because I want it to harden since we’re frosting cookies.Use Gel Food Coloring: I always recommend using gel food coloring for its bright colors, and it won’t change the consistency of your icing.If it’s too thin, add powdered sugar and beat again. If the frosting is too thick, add cream or milk and beat again.When the sugar is mixed in, increase the speed to high and beat for 3 minutes.Decrease the speed to low, and gradually add the powdered sugar, vanilla extract, and salt and beat again.Beat the butter at medium speed for 1 minute until creamy. In a large bowl using a hand mixer, or using a stand mixer that’s fitted with a whisk or a paddle attachment.Salt: Use superfine salt to balance the sweetness of the buttercream.Vanilla: Use good quality pure vanilla extract for the best flavor!.You cannot use granulated sugar or superfine sugar as a substitute. Powdered Sugar: Also known as confectioner’s sugar, icing sugar, or frosting sugar.If you want your frosting less sweet, I recommend using half a cup of salted butter and half a cup of unsalted butter. Butter: Always use real unsalted butter that is softened to room temperature.In short, I can’t promise you that this buttercream will be smudge-proof because it won’t, but trust me, I’ve tried so many recipes and there’s no buttercream frosting that will harden enough to make it smudge-proof.Ĭomplete list of ingredients with quantities and instructions is located in the recipe card below However, it won’t be sticky when you touch it and will be perfect for cookie trays. The buttercream will harden, but not enough to stack or safely transport cookies. Pipe out decorations with some fine detail.But it won’t be 100% smudge-proof like Royal Icing. This type of decorating will set quickly, and will do ok when the cookies are shipped. Use a butter knife or a small spatula, and spread a thin layer of buttercream on the cookie then decorate with sprinkles.But here’s how you can use this buttercream frosting for decorating: ![]() However, if you need a recipe that hardens enough to safely ship cookies, then I recommend going for Royal Icing or my Easy Cookie Icing recipe. ![]() This buttercream is rich and super delicious, has a nice velvet texture, and actually hardens! ![]() If you’re looking for delicious buttercream icing for cookies, then you’ve come to the right place. ![]()
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