cookie decorating buttercream

Just like classic vanilla buttercream frosting you love on cakes and cupcakes, this 5-ingredient cookie decorating buttercream is deliciously creamy and sweet. It's perfect for cookie decorating beginners, and soft-sets on the cookies after a few hours. You can pipe designs onto cut-out cookies, like sugar cookies and gingerbread cookies, or simply spread it on with a knife and top with sprinkles! See video tutorial in the recipe for inspiration.

Cookie Decorating Buttercream

sugar cookies, baked & cooled completely

(16 Tbsp; 226 grams) unsalted butter, softened to room temperature

(480 grams) confectioners’ sugar

Tablespoons (30 milliliters) heavy cream, half-and-half,

vanilla extract

salt

optional: gel food coloring, for tinting

Have your cookies baked and cooled completely. You can use this recipe, or your favorite recipe for cookies. 

Make the buttercream

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners&#8217; sugar, heavy cream, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. To thicken the buttercream, beat in more confectioners&#8217; sugar. To thin out the buttercream, beat in more heavy cream. To help offset more sweetness, beat in an extra pinch of salt.

Color the icing: If you’d like to tint the frosting, divide it into separate bowls for each color, or tint the entire batch one color. A little gel food coloring goes a long way, so use a toothpick to dot the gel into the icing. Stir it in, and then add more to deepen the color if desired. 

Use piping tips or knife/icing spatula: You can use a knife or icing spatula to frost the cookies. Or, if using piping tips, fit a piping/pastry bag with a piping tip (and use a coupler if you plan to switch frosting colors and/or piping tips). Spoon the buttercream into the bag, making sure to leave a few inches of space at the top of the bag. Twist the end of the bag or use a clip to seal it shut. You can pipe zig-zags, swirls, lines, dots, or whatever your heart desires! See video tutorial below for some inspiration.

Cover and store decorated cookies at room temperature for 1 day, or in the refrigerator for up to 5 days. Frosting &#8220;soft-sets&#8221; on the cookies after a few hours, meaning it will slightly dry on top.

Forgot to rate this with stars in my comment.

This is very good and very easy. It’s a bit sweet for me but my kids love it. I did a half batch and definitely had to add a bit more liquid to get it soft enough to pipe.

This is a nice basic buttercream! It is on the sweet side so next time I will use a smaller piping tip.

https://www.youtube.com/watch?v=JAWy0lOxzIs

This is the buttercream I use when I want an easy alternative to royal icing. It's perfect for cookie decorating beginners, and soft-sets after a few hours. You can pipe designs onto cut-out cookies, like sugar cookies and gingerbread cookies, or simply spread it on and top with sprinkles!

Get the full recipe: https://sallysbakingaddiction.com/cookie-decorating-buttercream/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #buttercream #sugarcookies 

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

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Cookie Decorating Buttercream

Cookie Decorating Buttercream

Top 2 cookie decorating buttercream recipes from across the web

The most viewed cookie decorating buttercream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cookie Decorating Buttercream

Cookie Decorating Buttercream

The most viewed cookie decorating buttercream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine