Valentine's Day Heart-Shaped Sugar Cookies

By Tatyana's Everyday Food · 90 min

Ingredients

Instructions

1. Make the raspberry sauce first: simmer the raspberries and granulated sugar over medium heat for 4 to 5 minutes, until they break down into a jam.
2. Press the jam through a fine sieve over a bowl, discarding the seeds. Chill the sauce in the fridge.
3. Whisk the slightly softened (not melted) butter on high speed for 7 to 10 minutes, until fluffy and pale, scraping down the bowl often.
4. Add the confectioners' sugar on low speed until incorporated, then whisk on high for 3 to 4 minutes until light and fluffy, scraping the bowl now and then.
5. If using, add red gel food coloring, citric acid for a tangier flavour, and raspberry extract for more raspberry flavour.
6. Add the chilled raspberry sauce and mix for 15 to 20 seconds, 30 seconds at most, then finish by hand with a spatula so the buttercream does not separate.
7. Use the buttercream to fill a piping bag or frost your cake or dessert.
8. To store, cover tightly and refrigerate for up to 1 week. Let it soften at room temperature for 1 to 2 hours, mix with a spatula, then re-whisk for a few minutes if needed to make it fluffy again.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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