![]() 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.
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