BUTTERCREAM SUGAR COOKIE FROSTING RECIPES

Steps:

• In a large mixing bowl, cream the butter with an electric mixer. Add in 1 cup powdered sugar, 2 Tablespoons milk, and a pinch of salt. Beat to combine.
• Add in another cup of powdered sugar, the almond extract, and vanilla extract. Beat to combine.
• Add in an additional cup of powdered sugar. Mix until well combined and smooth. Add additional powdered sugar or milk to get the right consistency.
• Stir in gel food coloring.
• Spread or pipe frosting onto your sugar cookies. Top with sprinkles immediately. Allow it to harden before stacking.
• If you are using multiple colors of food coloring for your cookies, tightly cover your additional frosting with plastic wrap so that it doesn’t dry out.
• If your bowl of frosting starts to get hard, add a small amount of milk and mix to get the consistency back to the way you like it.
• I recommend sifting your powdered sugar to keep your frosting smooth.
• The round cookies were made using a Wilton 2D piping tip and a 12 inch piping bag.
• The Christmas tree cookies were made using a Wilton 21 piping tip with a coupler in a 12 inch piping bag.
• The fastest way to ice the cookies is probably making a round or square shaped cookie, and using an offset spatula to spread the frosting on.
• Why won’t my sprinkles stay on? The frosting may have hardened a little bit before you put the sprinkles on. Tap the sprinkles into your cookie frosting, using a flat hand. This should press the sprinkles softly into the frosting.
• Store in an airtight container for about 3 weeks.

Steps:

• In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread.
• Fills and frosts 1 (8-inch) two-layer cake.