It probably goes without saying that I usually make this recipe to decorate Sugar Cookies. Thaw in the fridge then roll and shape with cookie cutters before baking.Wrap tightly with plastic wrap and then again with foil or place the wrapped cookie dough in a freezer Ziploc.Whip up a batch of frosting and a batch of Sugar Cookie Dough and keep them both in the freezer to be baked at a later date. To thaw the cookies remove the layers and let them come to room temperature in a single layer.įREEZE Sugar Cookie dough.Once the frosting is solid stack the cookies, separating the layers with a piece of parchment paper, in a freezer-safe container.Line the frosted cookies up on a baking sheet and then place them in the freezer.Sugar Cookie Frosting doesn’t get hard like royal icing and can get smashed if not stored properly. STORE a frosted cookie. Cool cookies and allow time for the frosting to set. Thaw to room temperature before using, and blend with a hand mixer if the consistency isn’t quite right. Let the frosting come up to room temperature before using it.įREEZE the frosting in an airtight container for up to 3 months. STORE leftover Best Sugar Cookie Frosting in an airtight container in the refrigerator for up to 2 weeks. It is thicker and can hold its shape when using a piping tip or spread on using a butter knife. Cake Frosting uses a creamy base and then adds confectioners sugar to sweeten it up.Adjust the thickness of the icing with more powdered sugar to be applied with piping tips. It is thinner than frosting and is often simply spread on the cookie using a butter knife. Sugar Cookie Icing has a confectioners sugar base that is thinned out with liquid, usually milk.It can be used to create pictures and intricate designs on the top of the cookies. Adjust this icing so that it “floods” or holds a shape. Royal Icing is made using meringue powder and confectioners sugar.In a nutshell, the different types of frosting include: I recommend gel food coloring as it is less likely to affect the texture than liquid food coloring. Start with a small amount of food coloring, mix up the frosting, and then add more if desired. When adding food coloring to this Sugar Cookie Frosting, it’s important to remember that once added, ingredients cannot be subtracted. Sift the powdered sugar when adding it to the bowl, to ensure that the frosting is smooth.įood coloring. Confectioners’ sugar makes for silky frostings, but it can occasionally get clumps, which will ruin the texture. Use butter that’s soft enough to spread, but not so soft that it loses its shape. If it’s too soft, it will start to separate, and the frosting will be runny. It’s important to use butter that is properly softened or it won’t mix with the other ingredients. Here are some tricks and tips for making the best sugar cookie frosting every time. It won’t make the frosting salty, it will just amplify some of the flavors, and reduce the sweetness a little bit. While I usually use unsalted butter in this recipe, you can use salted butter too. After making the frosting, add more milk to make it thinner, or add more powdered sugar to thicken it up. A key part of good frosting is getting the desired consistency.
Change the flavors depending on the cookie being decorated: mint extract, strawberry extract, orange extract, and lemon extract, are some of my favorites. A huge part of what makes this recipe so good is the almond extract in addition to the vanilla extract. This frosting recipe is obviously customizable with food coloring, but here are some additional variations: Top it with delicious jimmy sprinkles, and enjoy!! Sugar Cookie Frosting Variations Add food coloring (optional).ĭECORATE! Spread on top of cookies with a knife or piping bag. Add more milk until it’s the desired consistency. Mix all the ingredients with a hand or stand mixer. It only takes 5 minutes, and then you’ll have a melt-in-your-mouth frosting that is perfect for decorating.ĬOMBINE.
This is an exceptionally Sugar Cookie Frosting recipe.
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