frosting
Tips: Buttercream Decorating Cookies
#SugarCookieFrosting #CookieDecorating #Christmas 
I make a batch of the buttercream frosting recipe which is posted below. I divide the frosting between small bowls and add food color to make the desired color. I put a knife in each bowl for spreading the frosting on the cookies. If there is any leftover, I put a lid on the bowl and save it to make graham cracker sandwich cookies.
I make a batch of the buttercream frosting recipe which is posted below. I divide the frosting between small bowls and add food color to make the desired color. I put a knife in each bowl for spreading the frosting on the cookies. If there is any leftover, I put a lid on the bowl and save it to make graham cracker sandwich cookies.
INGREDIENTS
1/2 cup unsalted butter, room temperature
3 tablespoons milk
4 cups powdered sugar
Pinch salt
1/2 teaspoon almond extract
1 teaspoon pure vanilla extract
Gel food coloring
Garnish and Sprinkles
INSTRUCTIONS
1- 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.
2- Add in another cup of powdered sugar, the almond extract, and vanilla extract. Beat to combine.
3- 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.
**See Notes:
1/2 cup unsalted butter, room temperature
3 tablespoons milk
4 cups powdered sugar
Pinch salt
1/2 teaspoon almond extract
1 teaspoon pure vanilla extract
Gel food coloring
Garnish and Sprinkles
INSTRUCTIONS
1- 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.
2- Add in another cup of powdered sugar, the almond extract, and vanilla extract. Beat to combine.
3- 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.
**See Notes:
4- Stir in gel food coloring.
5- Spread or pipe frosting onto your sugar cookies. Top with sprinkles immediately. Allow it to harden before stacking.
NOTES** *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.
Sugar Cookie Frosting - Tips and Tricks
Cream the butter completely. This is the trick to super fluffy frosting! Start with room temperature butter and mix it for a few minutes, until the color changes to pale yellow. Sift the sugar. I recommend sifting your powdered sugar first to prevent any clumps, and to give the frosting a smoother consistency.
Keep it covered: 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. Is your frosting too hard? Add a small amount of milk and mix to get the consistency back to the way you like it.
Storage: Your frosting will keep for about 3 weeks in the refrigerator, as long as it is kept in an airtight container.
How To Decorate Cookies With Buttercream Cookie Frosting
There are two different methods you can use. Which one you choose will depend on the shape of the cookie, how much time you have, and whether or not you want a design or a smooth finish.
Spread By Hand
The fastest way to ice cookies is by making a round or square shaped cookie and using an offset spatula to spread the frosting on.
Using an offset spatula instead of a spoon or butter knife gives you better control over the thickness and creates cleaner edges.
Use a Piping Bag
This method gives you more control and allows you to create different textures and designs with a variety of decorator tips.
Double Bagging Method
If you’ll be using several different colors of frosting, there’s an easy method called “double-bagging” that allows you to use the same piping tip over and over.
Just add each color to a different piping bag, and fit your tip onto a separate, empty bag. Then, snip off the end of the bag of buttercream and drop it into the bag with the tip.
When you’re ready to change colors, pull the inner bag out and drop in a new one.
You might want to squeeze a small amount of frosting out onto a piece of paper towel first; this will push any remaining old color through the tip.
Sugar Cookie Icing Without Corn Syrup (4 Recipes)
5- Spread or pipe frosting onto your sugar cookies. Top with sprinkles immediately. Allow it to harden before stacking.
NOTES** *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.
Sugar Cookie Frosting - Tips and Tricks
Cream the butter completely. This is the trick to super fluffy frosting! Start with room temperature butter and mix it for a few minutes, until the color changes to pale yellow. Sift the sugar. I recommend sifting your powdered sugar first to prevent any clumps, and to give the frosting a smoother consistency.
Keep it covered: 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. Is your frosting too hard? Add a small amount of milk and mix to get the consistency back to the way you like it.
Storage: Your frosting will keep for about 3 weeks in the refrigerator, as long as it is kept in an airtight container.
How To Decorate Cookies With Buttercream Cookie Frosting
There are two different methods you can use. Which one you choose will depend on the shape of the cookie, how much time you have, and whether or not you want a design or a smooth finish.
Spread By Hand
The fastest way to ice cookies is by making a round or square shaped cookie and using an offset spatula to spread the frosting on.
Using an offset spatula instead of a spoon or butter knife gives you better control over the thickness and creates cleaner edges.
Use a Piping Bag
This method gives you more control and allows you to create different textures and designs with a variety of decorator tips.
Double Bagging Method
If you’ll be using several different colors of frosting, there’s an easy method called “double-bagging” that allows you to use the same piping tip over and over.
Just add each color to a different piping bag, and fit your tip onto a separate, empty bag. Then, snip off the end of the bag of buttercream and drop it into the bag with the tip.
When you’re ready to change colors, pull the inner bag out and drop in a new one.
You might want to squeeze a small amount of frosting out onto a piece of paper towel first; this will push any remaining old color through the tip.
adapted from: BeyondFrosting.com
