Happy Valentines Day! I made a special treat that reminds me of the cookies I made with my mom when I was little. This is how she taught me to make buttercream icing. Minus the almond extract and she used margarine only instead of Earth balance and shortening. This buttercream is tasty on cupcakes, however I prefer it for cookies. Leave the cookies out to dry for an hour or two and it will develop a slight crust on the outside of the icing yet be moist in the middle. This icing is perfect when you’re in a hurry, as it comes together quickly. It tastes great on these chocolate sugar cookies which I have also made a gluten free version.
Old Fashioned Vegan Buttercream
Ingredients:
- 1 1/2 cup plant based butter (room temperature)
- 1 1/2 cups shortening (room temperature)
- 6 cups sifted icing sugar
- 1 1/2 tsp vanilla
- 1/4 tsp salt
- 1 Tbsp milk
- food colouring of desired colour
- Optional * 1/8 tsp of vanilla bean paste if you have
- Using a hand mixer cream butter, and shortening until smooth
- Add in vanilla, salt, and milk
- Add in the half of the sifted icing sugar.
- Beat with mixers for about 1 minute and then add the remaining icing sugar.
- Mix with paddle attachment until creamy and well combined. About 4 minutes med/high speed
- You can do this by hand with a wooden spoon but it won’t have that air whipped texture.
- Add in food colouring and mix until colour desired is achieved. Cover with plastic wrap until ready to use.
- You don’t need to be perfect, the simplest way to ice can be just as beautiful as shown here below. You don’t need fancy piping bags to make a beautiful cookie. I achieved a great texture with this butter knife. With that in mind, spread the icing until the cookie in covered with icing. If you are adding sprinkles like I did below. You will need to add them immediately after icing each cookie, as the buttercream icing starts drying on the surface quickly.
- Now if you do want something a little more decorative use a piping bag with a star tip. I have given you a few basic options to try.
- Here is a mini rosette design.
- These are all made with the same star tip.
Once a slight crust has formed the cookies can be lightly overlapped without harming the cookie. Like this example or on a tray for display. If you are going to want to bag these cookies. Let dry overnight before carefully placing in the cookie bag and do not stack or overlap on trays.
Now serve and enjoy!
Cookie Sandwich
- Pipe or spread the icing on one cookie.
Enjoy!
Thank you for visiting 🙂
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Once a slight crust has formed the cookies can be lightly overlapped without harming the cookie. Like this example or on a tray for display. If you are going to want to bag these cookies. Let dry overnight before carefully placing in the cookie bag and do not stack or overlap on trays.
Lindsay Lane Interiors 
Made this tonight for Jordyn’s birthday cake. It was a bit “runny” would you suggest more icing sugar? it was yummy just the same! 🙂
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Yes you can add more icing sugar. Was your butter room temp or melted? Maybe next time add the milk 1 tsp at a time. I’m not sure. I find this icing can be thick. So I am not sure what went wrong.
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Perfect frosting for my Christmas Cookies! Measurements are to a tee!
The added almond extract reminds me of mom and Christmas.
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