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 margerine) 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 Butter Cream Icing:
- 1/2 cup unsalted butter (room temperature)
- 2 – 1/2 cups sifted icing sugar
- 1 tsp vanilla
- 1/4 tsp salt
- 1/2 tsp almond extract (or flavouring of your choice)
- 2-3 tsp milk
- food coloring of desired color
Using a hand mixer cream butter until smooth, add in vanilla and almond flavorings. Add in the sifted icing sugar and milk. Beat with mixers for about 1 minute or until combined. You can do this by hand with a wooden spoon. Add in food coloring and mix until color 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!
- Pipe or spread the icing on one cookie.
- Top with a second cookie