why make this recipe
This buttercream hardens enough for cutout cookies. It gives a smooth finish and still looks soft and nice. You can pipe shapes and let them dry so they do not smudge. This recipe uses common ingredients and is quick to make.
introduction
This frosting is good when you want cookies that stack or ship. It dries firmer than usual buttercream so decorations stay in place. For a different hardening icing method, see cookie icing that hardens for more ideas.
how to make Buttercream Frosting for Cutout Cookies that Hardens
Make the frosting in your mixer. Beat the butter until very creamy. Add sifted icing sugar slowly so it dissolves well. Add warm milk and vanilla to smooth it. Beat a bit longer at the end to get the right texture. You can pipe or spread it on cooled cookies.
Ingredients :
- 56 gms (1/4 cup) Unsalted Butter
- 210 gms (1.5 cups) Icing Sugar
- 2 tsp Warm Milk
- 1 tsp Vanilla Extract
- Few drops of Gel food colour of choice (optional)
Directions :
- Put cubed butter in the bowl of your stand mixer. Beat on medium-high until the butter turns pale and creamy. This takes about 8 to 10 minutes. Stop, scrape the sides, and beat again to mix evenly. (If you use a hand mixer, plan for about 13 to 14 minutes.)
- Meanwhile, sieve the icing sugar at least twice.
- When the butter is pale and creamy, add icing sugar gradually. Do not rush. Add about 1/4 cup of sugar at a time.
- Start mixing at low speed, then move to medium, and finally high so the sugar dissolves. Beat each addition for about 3 minutes and scrape the bowl before adding more.
- After you have added about 1/2 cup of sugar, add 1 teaspoon warm milk and beat for another 3 minutes.
- Keep repeating the add-sugar, beat, scrape steps until all sugar, milk, and vanilla are mixed in.
- Beat the finished buttercream for 3 more minutes to make it smooth and light.
- The buttercream is ready to frost cookies. It also pipes well. Use a sturdy piping bag with a 1M nozzle to make rosettes.
how to serve Buttercream Frosting for Cutout Cookies that Hardens
Spread or pipe the buttercream on fully cooled cookies. Let the frosting sit at room temperature to set for several hours. If you need a firmer finish, leave the cookies uncovered for a day. Serve at room temperature.
how to store Buttercream Frosting for Cutout Cookies that Hardens
Store leftover frosting in an airtight container in the fridge for up to 5 days. Bring it to room temperature and rewhip for a minute before using. You can also freeze it for up to 2 months. Thaw in the fridge, then bring to room temp and beat again.
tips to make Buttercream Frosting for Cutout Cookies that Hardens
- Use room-temperature butter so it whips easily and becomes pale.
- Sift the icing sugar well to avoid lumps.
- Add sugar slowly and beat well so the sugar dissolves.
- Warm the milk slightly; cold milk can make the frosting stiff.
- If you want a softer finish, reduce beating time slightly. For ideas on a softer version, check this easy sugar cookie frosting.
- If adding gel color, add a drop at a time to reach the shade you want.
variation (if any)
- Lemon: Add 1/2 tsp lemon zest and 1/4 tsp lemon extract for a citrus flavor.
- Chocolate: Add 1–2 tbsp sifted cocoa powder and a splash more milk if needed.
- Vegan: Use vegan butter and a plant milk, and ensure your sugar is vegan.
FAQs
Q: Will this buttercream hold its shape when piped?
A: Yes. It pipes well and keeps shape, especially after it sets for a few hours.
Q: How long does the frosting take to harden?
A: At room temperature, it firms up in a few hours. For a firmer finish leave it for 12–24 hours.
Q: Can I use this on warm cookies?
A: No. Always frost fully cooled cookies. Warm cookies will soften the frosting and ruin the finish.
Q: Do I need to add corn syrup to make it harden?
A: No. This recipe hardens without corn syrup.
Q: Can I make this ahead?
A: Yes. Make and store in the fridge. Rewhip before using.
Conclusion
For another tested method that makes buttercream harden on cookies, see The American Patriette’s guide to hardening buttercream. For a no-corn-syrup take on hardening buttercream, check this no-corn-syrup buttercream recipe.
Buttercream Frosting for Cutout Cookies
Ingredients
Method
- Put cubed butter in the bowl of your stand mixer. Beat on medium-high until the butter turns pale and creamy, about 8 to 10 minutes.
- Sieve the icing sugar at least twice.
- Gradually add icing sugar to the butter, about 1/4 cup at a time, mixing at low speed, then medium, and finally high for about 3 minutes with each addition. Scrape the bowl before adding more.
- After adding about 1/2 cup of sugar, add 1 teaspoon warm milk and beat for another 3 minutes.
- Continue the add-sugar, beat, scrape steps until all sugar, milk, and vanilla are mixed in.
- Beat the finished buttercream for 3 more minutes to make it smooth and light.
- Spread or pipe the buttercream on fully cooled cookies. Let the frosting sit at room temperature to set for several hours.
- For a firmer finish, leave the cookies uncovered for a day.
- Store leftover frosting in an airtight container in the fridge for up to 5 days. Bring to room temperature and rewhip before using.
- You can also freeze it for up to 2 months. Thaw in the fridge and bring to room temperature before beating again.