Sugar Cookies + Buttercream Icing

Posted by Jen Chiappisi on Saturday, January 2nd, 2010 in Baking

My sugar cookie decorating didn’t go quite as planned.  When attempting to draw lines around the outer rim of the cookies and spread white buttercream icing cleanly within the line it didn’t work well.  The lines went fairly well, but then when I would take my frosting spatula and go next to them, it would often pull them off completely.  For this reason I simply abandoned the lines around the edges and frosted the tops.  It was great to frost off quite a few and get some good practice at frosting on a harder surface (and more forgiving also in my humble opinion).

I was able to frost these cookies much cleaner and smoother than the initial cake I had completed.  Cookies seem to present a different issue than cakes though.  While they don’t crumb off as much into the frosting as cakes do, they are much smaller.  One of the things I’ve learned is that frosting seems much easier if a decent amount of frosting is added initially and then excess is scrapped off after the entire surface is frosted.  That will be one tip I’ll take into my cake decorating for sure.

Another good tip I tried out after I took the photo was to place a cut of parchment paper on the frosting and gently rub in circular motion.  It’s amazing how smooth it made the frosting – it almost looked like fondant instead of buttercream.  I definitely will use this with cakes as well after I put down my initial coating of frosting.

On a side note, I used the recipe as is this time around, with only 1 tablespoon of water added to it in order to bring the consistency to a slightly thinner, designed for spreading frosting (see Wilton’s Buttercream Frosting recipe here).  Tomorrow I plan to use the thick consistency frosting I set aside to do the Wilton Rose for my Red Roses to be on my ‘O’ cookies, in honor of Ohio State winning the Rose Bowl today.

Categories: Baking
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Comments on “Sugar Cookies + Buttercream Icing”


  • Donna says:

    A viva paper towel works great in smoothing out buttercream icing, I use them all the time.

  • Jen Chiappisi says:

     

    Thank you for the great tip Donna!


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