Christmas Cookie Frosting




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I've been perfecting my Christmas Sugar Cookies (cut outs) for 20+ years. This is the Christmas Cookie Frosting recipe I use to top them!
INGREDIENTS:
  • 1 Cup shortening, such as Crisco (*see notes)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (*nut allergies see notes)
  • 1 large bag powdered sugar (2 lbs, about 8 cups)
  • 1/2 Cup heavy cream or whole milk (more if needed to reach desired consistency)
  • Food coloring, if desired

DIRECTIONS:
  1. In the bowl of your mixer fitted with the paddle attachment, or in a large bowl for use with your handheld electric mixer, place shortening and extracts. Beat until creamy (at least 1 minute).
  2. Begin adding powdered sugar 1 cup at a time.
  3. When the mixture starts to become dry start adding cream a little bit at a time alternating with the powdered sugar.
  4. Beat until creamy. Use more or less cream to reach desired consistency. (I like for it to be smooth enough to pipe through a piping bag, but still a bit more firm than typical store-bought frosting.)
  5. Add food coloring if desired.
NOTES:
Shortening is what makes this frosting "crisp" up. You can swap half for butter but it will melt/fall more quickly and may colapse if cookies are stacked on top of one another. If you swap out for all butter well then you are making Buttercream frosting- perfect for spreading on cakes but not preferred for piping. At the bottom of this post I will link to an organic all vegetable shortening.
Always ask your doctor when dealing with food allergies. Our family has a peanut allergy so we avoid all nuts. I have safely used IMITATION almond extract with him. This is personal experience only. You can use all vanilla extract if you wish.

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