Cookie Decorating Buttercream

By Sally's Baking Recipes · 15 min

Ingredients

Instructions

1. Make sure the sugar cookies are baked and fully cooled.
2. Beat the softened butter with a paddle attachment on medium speed for about 2 minutes, until creamy.
3. Add the confectioners' sugar, cream, vanilla and salt. Beat on low for 30 seconds, then on medium-high for 2 full minutes.
4. Taste. To thicken, beat in more confectioners' sugar; to thin, beat in more cream; to reduce sweetness, beat in an extra pinch of salt.
5. To tint, divide the icing into bowls or tint the whole batch. Dot gel colouring in with a toothpick, stir, and add more until the colour is as deep as you want.
6. Spread with a knife or icing spatula, or fit a piping bag with a tip, fill it leaving a few inches empty at the top, and twist or clip the end shut. Pipe zig-zags, swirls, lines or dots.
7. Store decorated cookies covered at room temperature for up to 1 day, or in the fridge for up to 5 days. The icing soft-sets after a few hours.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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