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! They bake up with a puffy center but flatten slightly once they cool down.If you’re looking for delicious buttercream icing for cookies, then you’ve come to the right place. In this photo, I use these round cookie cutters and this rolling pin. If you want to roll them out, the dough does need to be wrapped and chilled in the fridge for at least 2-3 hours in order to cut them.The dough is sticky so you can just drop them onto the in large tablespoonfuls and flatten with the back of the spoon.Tips for making these Soft Lofthouse Style Frosted Cookies They both help to keep the cookies nice and soft once they’re baked. And it’s amazing what a little bit of and sour cream do when added to cookie dough. The dough comes together pretty easily using a hand mixer or a stand mixer. I’ve always wanted to make a homemade copycat recipe of those Soft Lofthouse Cookies and after a few batches, these are now my family’s new favorite sugar cookie! One bite was all it took for me to be completely smitten and fall head over heels. My mom never got them for us but you can bet as soon as I was old enough, I bought myself my own package. cookies of any kind were a favorite when you were an eight year old. They were the best kind of sugary bites of heaven for any sprinkle lover.īut really…. You know the ones you see in grocery stores that are full of bright frosting and loaded with sprinkles? I had a huge weakness for those super Soft Lofthouse Style Frosted Sugar Cookies when I was younger. PIN for later and follow my boards on Pinterest for more recipe ideas Perfectly Soft Lofthouse Style Frosted Sugar Cookies made from scratch with an easy frosting and full of pretty sprinkles! Best of all, they make a delicious treat to serve with a tall glass of milk.
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