Wednesday, April 8, 2009

Buttercream Icing (and the cookies it rode in on)

Today was sugar cookie decorating day. I rarely bake and decorate on the same day as it becomes too much of an ordeal and my kitchen can only handle so much mess at one time. Check out the chaos from today's frosting fest. (Kitchens are like purses. We'll fill them with clutter no matter how large they are!)

For the smooth glaze layer I used King Arthur's glazing sugar. It dries quickly to a glossy sheen upon which I'm able to easily pipe the details with my favorite buttercream icing recipe.

This particular buttercream recipe includes meringue powder to help the soft frosting crust over just a bit and make the cookies more stacking and storage friendly

Buttercream Icing

1/2 cup solid vegetable shortening (Crisco)
1/2 cup butter, softened
1 tsp clear vanilla
4 cups sifted confectioners' sugar (approximate 1 lb)
3 Tbsp meringue powder
2 Tbsp milk

Sift together confectioners' sugar and meringue powder.

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape down beater and sides and bottom of bowl often. When all sugar has been beaten in icing will appear dry. Add milk and beat on medium speed until light and fluffy. Keep icing covered while decorating as it dries out quickly.


Susie said...

Beautiful cookies. So perfect. Do you live close by? :)
Gorgeous gal too.
I've been following your blog for a few weeks and really enjoying it.
Susie in northern NY

Mags said...

Thanks for your kind comments Susie. It's always nice to know someone's reading and enjoying my blog.

Maria said...

Love your cookies!

MaryBeth said...

All of your cookie are beautiful, I sure bet they taste great too!

Mags said...

Thank you Maria and MaryBeth!

stephchows said...

Your cookies are gorgeous!!! So professional!

rickdog said...

Find more Buttercream Icing in my recipe blog search:

Mags said...

Thanks Stephchows!

Rickdog, I will definitely check out your recipes.

HoneyB said...

Wow. Beautiful!

aheberling said...

These are beautiful! I am just beginnging to bake and decorate sugar cookies to sell to friends and family. I have been using royal icing but have been curious about the meringue powder buttercream. Will it crust enough to stack the cookies? Also, can you tell me how you "glaze" your cookies so neatly?? I have been outlining and flooding with royal icing, which is so time consuming! Any advice would be greatly appreciated...thanks!

Mags said...

aheberling: I use the glazing sugar from King Arthur and I mix it up to a flowable consistancy, but not too runny. Then I just dip the tops of the cookies in it, let it drip off for a bit, then flip them right side up to dry. The buttercream icing that I then use to decorate will dry enough to crust over and then I freeze them in layers with waxed paper in between. Hope this helps!

Co-irkers said...

Hi Mags,

This is from the other co-irkers. Our number one voice is vacationing. We loved your brownies they were delicious and really enjoyed the good laugh from your day. I have plenty of zucchini if you need more. Tell your hubby to let Andrea know and she will bring some in for you. Thank you for all the great treats. We all start talking on the previous Friday about what the treat will be for the next Friday. You should try to come in the office so we can meet you in person. We would love that. Better be going have work to do.



Mags said...

Andrea: another!

I'd love to have some zucchini if you have extra. My failed zucchini cupcake attempt used the last of what I had. Thanks for commenting and yes, I need to get into the plant to meet you guys!