Try this Christmas Cookie Frosting recipe, or contribute your own.
- Carbohydrate 0.5313 g
- Cholesterol 76.5337160975186 mg
- Fat 136.66987017414 g
- Fiber 0 g
- Protein 0.00252 g
- Saturated Fat 55.0773621201786 g
- Serving Size 1 1 recipe (141g)
- Sodium 0.378 mg
- Sugar 0.5313 g
- Trans Fat 6.0148754076622 g
- Calories 1242 calories
Step-by-step
- In the bowl of your mixer fitted with the paddle attachment, or in a large bowl for use with your handheld electric mixer, place shortening and extracts.
- Beat until creamy (at least 1 minute).
- Begin adding powdered sugar 1 cup at a time.
- When the mixture starts to become dry start adding cream a little bit at a time alternating with the powdered sugar.
- Beat until creamy.
- Use more or less cream to reach desired consistency.
- (I like for it to be smooth enough to pipe through a piping bag, but still a bit more firm than typical store-bought frosting.)
- Add food coloring if desired.
Shortening forms the structural backbone of this high-capacity batch, holding shape far longer than pure butter without weeping or softening under warm kitchen lights. Alternating the heavy cream with the powdered sugar prevents the mixer motor from straining while keeping lumps out of the eight cups of sugar. Beat the initial fat and extracts for at least one full minute to incorporate air before introducing any dry ingredients. Dual extracts of vanilla and almond provide depth, though the almond requires a swap to imitation extract or more vanilla if serving guests with nut sensitivities.
Pairings and Storage
Pair these decorated cookies with robust hot beverages like unsweetened black coffee or robust black tea to balance the high sugar content of the icing. Plain shortbread or sturdy gingerbread provide the best textural contrast against the dense fat base of the frosting. Store leftover frosting in an airtight container in the refrigerator for up to five days, or freeze it for up to two months.
- If the frosting appears grainy, beat for an additional two minutes on medium-high speed.
- Thin out excessively thick batches by adding extra heavy cream one single teaspoon at a time.
- Rewhip chilled leftover frosting at room temperature before attempting to pipe details again.
