SUGAR COOKIE FROSTING THAT HARDENS RECIPES
SUGAR COOKIE FROSTING RECIPE - FOOD.COM - RECIPES, FOOD ...
This is the frosting I like to use for my soft sugar cookies, "Recipe#286412". It uses heavy whipping cream and I like to add green or red food coloring to it when I make the cookies for Christmas. It should make enough to frost about 4-5 dozen cookies, depending on how thick of layer you use on each cookie and how big the cookies are. Update: 12/21/2009: I have changed the recipe to increase the amount of whipping cream. I agree with the other reviewer that more is needed but be sure to add the whipping cream gradually and then add the rest if needed.
Total Time 5 minutes
Prep Time 5 minutes
Yield 5 dozen
Number Of Ingredients 6
Steps:
- In mixing bowl, combine butter, confectioners' sugar, extract and enough cream to achieve spreading consistency.
- Add food coloring, if desired.
- Frost cookies.
Nutrition Facts : Calories 579.7, FatContent 22.8, SaturatedFatContent 14.4, CholesterolContent 65.1, SodiumContent 168.6, CarbohydrateContent 96.2, FiberContent 0, SugarContent 94, ProteinContent 0.4
SUGAR COOKIE FROSTING (FLUFFY & STACKABLE) + VIDEO TUTORIAL
This sugar cookie frosting is light, creamy, and has the perfect amount of sweetness! Make this recipe for your Christmas cookie decorating.
Provided by Donna Elick
Total Time 5 minutes
Prep Time 5 minutes
Number Of Ingredients 8
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.
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