The Best Crusting Cookie Buttercream Icing for Decorated Sugar Cookies
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- Опубликовано: 9 июл 2024
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#buttercreamcookies, #crustingbuttercream, #cookiebuttercream
#cookiedecorating
#cookiedecoratingvideo #cookietutorial #buttercream
Crusting Cookie Buttercream Icing
1 lb.(2 cups/4 sticks) soft unsalted butter
2 TBS. cornsyrup (can omit but won't be as silky)
3tsp.extract (your choice)
1 tsp. white gel color
2 lbs. powdered sugar unsifted
With a paddle attachment, beat butter, syrup, extract, and gel color until SILKY-SMOOTH. Scrape your bowl and add the powdered sugar and beat for 3 minutes on medium speed. (Use cling wrap over your mixer to prevent the dust cloud of sugar.)
*Color with gel food coloring
*Recommend using tips
*Can be airbrushed or painted after Crusting
Package cookies 24-48 hours depending on environment conditions.
Store unused buttercream in an airtight container on the counter 7-10 days, fridge 3-4 weeks, freezer 3-4 months.
Buttercream holds up and doesn't melt in the heat. (95°-4 hours, no change)
You are a fantastic teacher. Your voice is very pleasant and reassuring. People tend to be concerned about "butter" needing to be refrigerated because we buy it in the cooler section, but butter is fine at room temperature for many days (of course like us in Florida, it does melt quickly lol
Thank you very much.
Lol, eggs and butter! The egg sizes about killed me this year.....so inconsistent
Hey everyone if you are wanting to save a few steps when you are doubling a recipe 3 teaspoons equals one Tablespoon and four Tablespoons equals 1/4 cup; 1/2 cup (which also equals 4oz.)
Thank you for sharing. Looking forward to trying.
Thank you! Gathering my ingredients to make this frosting...
Thank you for sharing your recipe with us😊
Great information! Thank you! ❤
Thank you so much! I’ve been looking for this recipe for years!!!!!
I have been looking for something like this for THREE years!! Trying this and rolled bc today! Thank you for sharing your knowledge! 💗
You are so welcome!
This is exactly what I was looking for! I love the taste of buttercream & cookies! Thank you! Cannot wait to try it!
I CANNOT wait to try this! Thank you so much
Hope you like it!
Seeing this make me want to start baking a cookie
Cannot wait to try this. You're awesome. Thanks for sharing.
Have fun!
I have cookies to make and I will definitely be trying this recipe!! Thank you so much for sharing!!❤️
I warn you......I can't stop eating them hahaha
My husgands favorite flzot❤ thankyou for sharing
I just made this frosting a couple hours ago! It's fantastic! Thank you!
Wonderful!
I am going to try this today! I have loved all your recipes and techniques so far! Thank you for the instructions and help!
Hope you enjoy
Thank you for posting/sharing. Just a note...another reason for unsalted butter is a hotter climate. Salted butter melts faster. Think about what is used to melt ice and snow? Salt ;) so it just helps a little longer 😊
Exactly 💯!
Hi Pam, can we have a “Crusting Buttercream Pt. 2?” Maybe a Q & A with how to make the buttercream? How it’s different from other buttercream? I tried this for this past Christmas and it did exactly crust right. I let it dry 24-48 hours too. And I live in a dry environment. Thank you! ❤
Thank youuu! I’m trying this today :) I would love to see a video with decorating a plaque where you do a layer and then write something on top of it :)
👋🏽this was great! 👏🏽👏🏽👏🏽thank you!
You are so welcome!
Hi Pam! I’ve enjoyed your videos & can’t wait to give this a go.
Hope you enjoy!
I don’t feel like braving the Christmas weekend madness to pick up corn syrup so gonna give this a try with maple pancake syrup. It’s mostly corn syrup anyway so hopefully it works ok!
Let us know how it goes
Hi. Can you use Vegan Butter like Natrual Balance in place of real butter to get the same result? Love this recipe.
Hi Pam, I also use unsalted butter. My reason is slightly strange and I’m not completely sure my science is totally accurate. I live in a SUPER HOT AND HUMID place, and I feel salted butter melts a tad faster. I’ve experimented by letting both soften on the counter and the salted butter softens much faster. So, although any butter is going to soften quickly on cakes etc in a hot humid place so unsalted gives me a tiny bit more wiggle room when it comes to transporting a cake. Think about it this way, salt is used to melt snow and ice right? So it stands to reason the icing will melt faster with salt. I’m in Florida too 😊
Hi Pam, thank you for sharing your talent with us!
How do you icing the base of the cookie with this crusted buttercream? Roll it out? Spread with spatula? Pipe on & smooth?
Thank you for your expertise!!
I pipe or spread. I like to cover the base with Rolled Buttercream then pipe crusting buttercream details
Hi Pam, I’m getting back into baking and discovered your channel and videos. Thanks so much for sharing your knowledge. I was just wondering where you live since I saw you had some Publix ingredients. I’m in Fort Myers, Florida. You mentioned Florida. Wondering which city. Also, I’m originally from Illinois and baking is definitely affected by the humidity here as you mentioned. So there’s a new learning curve.
Tampa bay area!
Hi Pam I came across your channel and I am addicted. I am so thrilled with this video you have no idea I have been struggling with the process of buttercream frosted cookies. My son asked for them for his party I made them they came out nice but then they got all ruined when the kids picked them up in the bags. I don't know what I did wrong It happened the same way when my sister-in-law turned 60.
I baked the cookies I put them in the freezer cuz I could not decorate them for 2 days took them out 30 minutes before made a crossing American cream butter cream and I piped some simple designs. Immediately after I finish the cookies I put them in the refrigerator 24 hours later after being in the refrigerator I put them in bags and then I put them back in the refrigerator The next day I took them out about 1:00 p.m. to go to the party by the time the party was finished at 7:00 p.m. and we will giving out the cookies as favors I seen the cookies start to get ruined the kids pick them up they held them upright vertically with the top of the bag where I tied the bow and I could see that the frosting from sitting out must have gotten soft and my designs got all ruined and they looked like a total mess well my hard work for nothing. Can you please tell me what I'm doing wrong.
They need to crust 24-48 hours before packaging
I never put cookies in the fridge. Never, the fridge will ruin cookies. Keep room temp or freeze
Ok so after I bake them I can freeze them
But you are saying don't ever put a buttercream frosted cookie in the fridge ever?
@@lisamartinos right. You can freeze them if you’re not serving them within a week, but if you are, just pkg and keep at room temp
@@SparkyJoonthanks so much
I made this buttercream and it's absolutely divine! My question is when I tried making a flat and smooth top with parchment paper there are sure bubbles. I even flattened with fondant smoother. Any suggestions? Thank you for sharing this amazing recipe!
If you want completely smooth base then i would use rolled buttercream then details in crusting buttercream
Thank you for this, and all of your insights! What kind of cookie do you put this on? I want to do this for my mom for Mother’s Day (she doesn’t like RI cookies). I really want to try it, but my go-to non-spreading recipe is the LilaLola 2.0 (with your processes), and I feel like the consistency of my cookies would be too hard for a nice soft thing like this.
P.S. I have two toddlers that like to stick their fingers in my cookies (or anything I make) 😂
I used Mrs. Kennedy's cookie recipe with this buttercream for Mother's Day cookies. It was perfect! The coarse salt in the cookie is a game changer with this sweet buttercream.
Pam- can you do icing “embroidery” with buttercream? (For example, a scalloped edging pulled in with a paintbrush?)
You can more sculpt than brush it like royal
Hello!!! What happens if I don’t put white gel color???
Can you use this just like fondant for sugar cookies? I absolutely hate fondant and I find that most people just pull it off the cookie and eat the cookie. Also, I am not a huge fan of royal icing due to the taste and have yet to find one that people will actually like. Any help would be appreciated, thanks.
Hi! Trying this out today. To make different colors do you just hand mix in the colors after making it all white ?
Yes!
If I use high ratio shortening do I need to increase my corn syrup as I did for the rolled buttercream recipe?
You will need to play around a little
Thanks for your videos! What is the best way to get black or red with buttercream?
I use Chefmaster. No problem or trick
Hi Pamela … I plan to try your buttercream and have a question. Will it play nice sitting on top of crusted flooded r i? TY!!
It will not adhere well due to the oils
Do you have a cookie recipe that will hold a stamp or mold design? Or should we just do it with the rolled buttercream?
The rolled buttercream
@pamkennedybakes3649 thank you so much your videos are amazing!!! Wishing you success! 😍
Can you use a dehydrator like royal icing for faster drying time with crusting buttercream?
It makes it oily
When you want to "flood" a cookie with this icing, is it easier to pipe it on, or roll it out and somehow "glue" it on? Thx! Can't wait to try this!
Can be both ways. Play and see which you prefer for the design you are working on
@@pamkennedybakes3649 Thank you!
Sorry to ask so many questions but I'm so excited I found Pam. The corn syrup has nothing to do with the crusting? Can I use heavy cream in your buttercream recipe and place of the corn syrup to be that in between? And I'm wondering how you package up the cookies I don't see any videos on you putting them in the bags did you post any of those? And do you stack them
The cornsyrup is an important part of the recipe
Thank you for getting back to me. Ok. I will try it I just was wondering if the corn syrup was the reason your buttercream will get a good film crust. The way you put your hand over the bag and it didn't even move the buttercream amazed me so I was thinking if that was the reason why for corn syrup
Excellent instructional video. Thank you. Have you tried this recipe on cakes?
Yes, I have. It was harder to drape over a cake but used panels on the sides beautifully. I mostly use it for the decorations.
Thank you for your reply. Can’t wait to try your recipe 😊
Hi Pam. Made some cookies and frosted them. They are on my dining room table. I am waiting for them to dry like you said. Once at least lightly crusted can I just put a sheet of parchment paper to lightly lay on them. I have a dog and I don't want them sitting uncovered in atsw any hairs or anything is in the air. If I do that will that prevent them from completely drying. I am not going to put it tight just lay it on if not what's your suggestion?
It will slow the drying process if you cover but I do understand
Good morning I figured that I laid a piece of parchment paper gently on them last night and this morning when I checked them they didn't feel that much dryer so I took the paper off while I went to work I just didn't want any hair to get on them I don't have a spot to put them where my dog does not go right now if I had a separate room where I know I can keep them safe I would leave them there Thank you for responding as always I can always depend on you to get back to me with good solid advice appreciate it very much@@pamkennedybakes3649
How are you able to smooth it out so that it looks like you flooded it? Do you just use an offset spatula?
You can either smooth it out, or turn upside down on parchment paper and freeze for a couple of minutes then peel off the paper. You can also try heating up a little so it gets runnier.
How do you store and for how long will it last do u use royal icing to decorate
Store in an airtight container in the fridge for 3 weeks or 3 months in the freezer.
I would recommend crusting buttercream
Comparing this recipe to the rolled butter cream recipe the main difference is the additional 2 sticks of butter. Is that what makes it more icing like than doughy?
It's a combination of the ingredients
What kind of icing bags do you use? Purchased from?
Thanks so much.
Tipless bags. Lots of companies sell them
Hi! I’m using hi ratio shortening due to cottage laws. My icing is way too thick to use for writing. Any ideas on what I can do? It’s unusually cold in FL right now, so I will probably have the opposite problem next week when it’s 83 again.
I'm in Florida too. For shortening you can thin using hot water or cornsyrup
Hey can I pop this in the microwave just for a bit to make it easy to flood with? I know some people don't like royal icing. And they would rather buttercream. So any tips would be very helpful. I just made this buttercream and was wondering if I can use it in that way because it will crust the way I need it to.
Yes you can!
@@pamkennedybakes3649 I just made your crusting buttercream not too long ago about I want to say a week ago. It tastes amazing.
Just a quick question with your crusting buttercream how did you get the plaque kind of flat like that with the little flowers on it? Did you roll it between parchment paper and then stick it in the freezer for a minute or the fridge and then cut it out with the same cookie cutter that you used to just like you did with the rolled buttercream?
It's Rolled Buttercream under
ruclips.net/video/wZCtw-A3zGI/видео.htmlsi=VnNGlweT-qViW7Mo
@@pamkennedybakes3649 I just made some of your rolled buttercream yesterday. That is absolutely amazing. Not only does it taste good but it's a huge time saver.
If I am only making 9 cookies, could i half this recipe? Thanks! New subscribe here! ❤
Yes this is made to coordinate with the volume of cookies that my dough recipe makes. You can definitely half and store the leftover
Do you think this frosting would be good for DIY kits for kids?
YESSSSSSSS IT IS PERFECT FOR KITS
Hey can I use this same recipe for heat-stable buttercream frosting for cakes? If I want to Ice a cake but it would be out in hot(most likely shaded) weather for long hours.
Yes you can!
@@pamkennedybakes3649 Awesome, Thanks. And one more question: Is this frosting initially soft enough to NOT rip the top off a box cake. You know those cakes are very soft. Cus am thinking to just use this on a box cake as desert for outdoor events and stuff.
How long does it take to crust over for you in Florida? I’m also in a humid area( Southeast Louisiana) and wondering how long before it’s crusted over.
12-24 hours. The buttercream really keeps the cookie moist and soft so you can give it a long drying time
Can I thin this down a bit for dipping? Is it even possible to dip with buttercream? Maybe a mix of ri and buttercream?
You can try it and let us all know 😉 lol normally these two don't mix and buttercream for cookies doesn't get thinned out. Have you tried my Rolled Buttercream ?
Yes I have tried the rolled buttercream and I liked it a lot but it didn't really have the smooth shine. So after much searching I found a buttercream recipe containing milk that makes it able for you to dip cookies! Am going to try it out!
Can you put in a dehydrator to get the drying started?
I did with no problem
Hi there! What is white gel color and where might I find it?
White gel color is sold along with the other colors. I purchase Chefmaster from Amazon
Can you use shortening or high ratio shortening? Would like a dairy free option. 😊
Yes ma'am, it may not be quite as creamy
Thank you for all your trial and error research till you achieve perfection . I sure appreciate all the time you save me. I have learned so much from all the knowledge you share ❤️
I’m a cottage act baker & have no butter approved recipe. Can the butter be replaced with shortening?
Yes but it may need more powdered sugar
I cont have corn syrop, can I use honey? Or leave it out?
Leave it out but your results will not be the same
Is white gel coloring is just regular gel food dye?
Yes white food coloring
Hi! Do you know how many cookies this will frost???
ruclips.net/video/4iFNb7Qz8SU/видео.htmlsi=FILAGg7ySKbXjvOl
Do you recommend using a fan with buttercream? With RI I know many recommend using a dehydrator on the lowest setting for 10-15 minutes. What about with buttercream? Thank you.
Yes, definitely use a fan like normal
@@pamkennedybakes3649 can I ask why add white gel in the recipe? Can I use any colors?
Does the frosting need to be white before adding colors?
The white acts like a primer and makes other colors pop
You use this recipe for all your cakes & cupcakes?
No ma'am. I actually use this for my cake and cupcakes
ruclips.net/video/_Z5YjWBSidU/видео.htmlsi=9DiWZ1EiaOLmWe8R
Help! I used 1 cup of shortening and one cup of butter. My frosting seems too fluffy and airy. What did I do wrong, and how can I fix it?
It's supposed to be 1 cup total not a cup of each
Is it the corn syrup that makes the buttercream crust?
No, it makes it smooth
Can you use piping bags with this icing?
I recommend using tips
Excited to try this new recipe from you. I love your royal icing and sugar cookie recipe. This will be my first time trying buttercream for decorated cookies, so, how to store these when they are decorated if I don’t use cellophane bags? (I usually store my cookies in plastic Tupperware for few days). May I do that with buttercream? Thank you!
Could you please tell me how long cookies with this icing can last at room temperature. Also would they last longer if I put them in a refrigerator? I need to decorate 120 cookies for a party and the cookies have to travel 225 miles for the party
Thank you in advance
I wouldn't refrigerate cookies....they dry out but know that you can freeze them. Just thaw until the container is dry
@pamkennedybakes3649 I am new to this and could use some advice. The cookies would be decorated Saturday, Sunday and Monday. They need boxed on Wednesday so that they can be transported from Pittsburgh to Buffalo on Thursday and be used on Saturday. How would you go about doing that? Can they be left at room temperature for a week?
Can these be frozen? Or best way to keep for two weeks?
Absolutely! Heat-sealed in an airtight container. To thaw let sit untouched until the condensation evaporates
Not trying to hurt Royal icing fans, but I hate royal icing. The texture doesn’t pair well with cookies or cakes. Much to hard for my taste. I have been searching for such a buttercream recipe for for years. Thank you so much for sharing. I don’t own a Kitchen Aid mixer, only a hand held. Time to upgrade I guess 😊. Thank you again, a whole bunch, for sharing. Would love to have your cookie recipe. Question: can I add cutout edible sugar sheets with pictures on top of this buttercream? Thanks!
My cookie recipes are all here. The recipes are written in the description of the videos in the drop-down tab. I have used edible icing sheets with Buttercream without issues
is this recipe good for DIY cookie kits?
Yes!!!!!! Perfect. The kids don't need tips
Hi all!! No speeds were mentioned and I’m a newbie to buttercream, if you could give speeds that would help out greatly!! Thank you!!!
Low to medium speed
One video the recipe was 2 sticks butter, 3 tab Karo, 3 tea vanilla, 1 tea white gel 2 lb powdered sugar.
Second video 1 lb (4 sticks) butter, 2 tab Karo, 3 tea vanilla, 1 tea white gel, 2 lbs powdered sugar
Which one is correct?
Thanks
I have several different buttercream recipes that all have their own ratios of butter. I believe that you may be getting them confused. There is only one recipe for Crusting Cookie Buttercream. The recipe is written in the description of the video
Here's one question with this one. Can we pop these in a dehydrator for 5 minutes? Or should we do it for last time?
I tried them in there but didn't get results different from a fan
@@pamkennedybakes3649 so it's not going to make a difference in how long it takes to dry out