This is my absolute favorite cookie frosting. If you’re looking for a cookie frosting that hardens and hardens, you’ve discovered it!
I’ve been trying to find the perfect frosting for a long time. I’ve found a variety of icing recipes. However, I was looking for an icing that would harden to allow me to stack my cookies without adhering to one another.
After some experimentation, I have made my best buttercream frosting which sets. It’s easy to make and delicious!
The frosting is made from only a few ingredients, likely those already present in your kitchen, and don’t need any ” weird ingredients.” Because you’re probably already stocked with everything you require to make the frosting, let’s start to create the perfect hardening buttercream frosting to do your cookie-making next project!
What Is Buttercream Frosting?
It is possible to wonder what’s to be done with the frosting made of buttercream.
Why would you not use royal frosting? If you need to make your dessert slightly different, taste better, and be more appealing, then you need to use buttercream frosting.
Many people I know don’t enjoy royal icing in any way, and the buttercream frosting is their final solution.
This is the main reason I’m sharing the recipe. If you’re not a fan of royal icing, this frosting is for you!
Do I require special Equipment?
Here’s the appeal of buttercream frosting. While traditional royal icing requires special equipment or at least a type of pipette bag, Buttercream frosting doesn’t require any special equipment!
You can simply spread the frosting over a cooked, either a thick or thin layer, and you’re done. It is possible to use a spoon or an easy butter knife and even forks to create a pattern!
Which Butter Should I Choose?
Salted or unsalted? I used butter that was not salted, but you could also use salt if you prefer. Salted butter can provide an ideal balance to the sweetness and will help to soothe the sugar.
It’s impossible to make a mistake. Whatever you choose, the frosting made with buttercream will not be overly sweet. It’s up to your preference and perhaps down to what goes with the cookie recipe you are using with the frosting.
How long does it take for the Frosting to Set?
After spreading the frosting on the cookies, it will begin to set within thirty minutes and continue to harden more over the next couple of hours.
The frosting may not be solid; however, it’s hard to ensure that it is a good idea to stack the cookies so the frosting won’t be transferred from one to the next.
This is a simple recipe.
There are a few suggestions to help you get the perfect buttercream frosting:
1. Use butter at the proper temperature. The key is to utilize cold butter. While this might sound odd, cold butter is crucial for achieving the proper consistency.
You can make this if you own either a stand mixer or a hand-held mixer. Cold butter is the primary ingredient for achieving that perfect texture. In the past, I had the butter at room temperature. However, my frosting was unpredictable.
I would get the wrong consistency, texture, and, sometimes, the appearance of a runny frosting. I suspect that the temperature of the butter and the fact that it behaves strangely when combined with powdered sugar and milk have a lot to do with the disappointing outcomes.
After some trial and error, I discovered how cold butter was the most effective option.
2. Instead of milk, use cream. Instead, use heavy cream in place of milk. The use of heavy cream can help you achieve the perfect consistency, and it also helps the frosting to harden. One of my best guidelines is always use heavy cream instead of milk.
3. Make sure you use the correct food coloring. Powdered, liquid, or gel food coloring?
There is a reason that people use liquids most often, yet the key to getting a perfect color is using gel or powder food coloring. It is evident when you’re trying to make your frosting red. The liquid paint will create an orange hue instead of an intense red.
4. Find the perfect mix. As I mentioned earlier, I use cold butter to make this frosting. The best way to mix cold butter and other ingredients is with the standing mixer with a paddle attachment.
This can save you time and effort (if you’re trying to mix everything manually). It also assists in activating the ingredients and transforming them into a smooth delicacy.
5. Make sure to use only sugar that is fresh and powdered. Always use freshly powdered sugar.
Powdered sugar is known to pull humidity out of the air, particularly when stored in the kitchen cabinet. To prevent lumps from appearing that form in the frosting, you should try to open a clean bag filled with powdered sugar before you make this frosting.
The result will be flawless.
How to Create a Buttercream Frosting for Cookies That hardens
Mix the butter on a stand mixer with an attachment for the paddle for four minutes or until smooth.
Mix in the cream one tablespoon at a time and beat until it becomes creamy. Beat in vanilla.
Incorporate powdered sugar gradually and beat for a couple of minutes.
Then, add the powdered or gel food coloring, and mix with a regular whisk.
Spread cookies around and have a good time.
Buttercream Frosting for Cookies That can harden
The creamy buttercream frosting will set to a perfect mess-free finish on your most loved cookies.
- 8 Tbsp cold butter
- 3 cups of powdered sugar
- 2 1/2 2 tablespoons heavy cream
- 1 1/2 tsp vanilla extract
- Powder or gel food coloring, desired, optional
- Mix the butter on a stand mixer with a paddle attachment for four minutes or until it is creamy.
- Mix in the cream, 1 tbsp at a time. Beat until creamy.
- Beat in vanilla.
- Add the powdered sugar and slowly beat for a couple of minutes.
- Then, add the food coloring. Whisk it with an ordinary whisk.
- Enjoy cookies with a sprinkle of sugar and spread them out.
Although it’s not a traditional recipe, mixing the butter at a cold temperature, not at room temperature, is essential for the most effective results.
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!