Karens Favorite Cookie Frosting Food

COOKIE ICING/FROSTING THAT HARDENS

Steps:

• VERY IMPORTANT; the confectioners sugar must be sifted before using.
• In a bowl beat the sifted confectioners sugar with milk until smooth.
• Beat in corn syrup and almond extract until smooth and glossy (if icing is too thick add in a small amount of corn syrup).
• Divide into as many separate bowls as desired.
• Add in different food coloring to each bowl beating/whisking until the intensity is achieved.
• Paint the icing over the cookies using a brush or dip the cookie edges into icing (this will set quite quickly).
• Place cookies on waxed paper to dry.

THE BEST BUTTERCREAM FROSTING FOR SUGAR COOKIES

Steps:

• In a large bowl or stand mixer, use the whisk attachment* to beat the softened butter until it is fluffy, about 2-3 minutes. Remember to scrape down the sides and bottom of the bowl!
• Add half of the powdered sugar and 2 tablespoons cream**. Beat well. Scrape the sides and bottom of the bowl.
• Add the remaining powdered sugar and 2 more tablespoons of cream. Beat well.
• Add salt, vanilla, coconut, and almond extracts. Beat well. Scrape the sides and bottom of the bowl.
• Add remaining 1-2 tablespoons of cream, if needed.
• Add gel food coloring if you want to tint the frosting. (liquid food coloring can mess with the consistency.)
• This is enough frosting to do about 2 dozen cookies, but that totally depends on your cookie shape. Frost the cookies (Here's the cookie recipe) and store in a tupperware on the counter for 2-3 days.
• Leftover frosting is great on graham crackers!

KAREN'S CHOCOLATE BIRTHDAY CAKE

Steps:

• Mix all dry items- add wet then mix. This can be mixed by hand.
• I mix until blended well.
• 350 degrees- preheated oven for about 20-25 minutes until set- use toothpick to test middle. My ovens both cook fast so check often- may take longer in your oven.
• Cool then frost with your fave buttercream or cream cheese frosting.
• I bake in a 9 by 13 pan- sprayed or use a pan coating to ensure easy removal.
• Frost w/ fave frosting.
• I like it chilled overnight and served the next day !

FROSTED CARROT CAKE COOKIES

Steps:

• In a mixer, mix the following ingredients until smooth and fluffy: 1 cup powdered sugar, 1/4 cup room-temperature unsalted butter, 8-ounce brick Philadelphia Cream Cheese, 1 tablespoon heavy whipping cream, 1/8 teaspoon vanilla extract, 1 teaspoon orange zest, and 2 1/2 tablespoons lemon juice.
• Line a large baking sheet with parchment paper or spray with nonstick spray. Preheat oven to 350 degrees F.
• Beat 1/2 cup sugar, 1/2 cup brown sugar, 1 tablespoon molasses, 1 tablespoon coconut oil, and room-temperature butter until smooth.
• Add 1 cup carrots and 1 egg to the mixture, and beat until uniform.
• Mix in 1 1/2 cups self-rising flour, 1 1/2 teaspoons cinnamon, 1/4 teaspoon ground ginger, pinch of nutmeg, 1/2 cup chopped pecans, 1/2 cup raisins, and 1/4 cup oats until you get a uniform batter.
• Using an ice cream scoop (for bigger cookies, use a full-size scoop; for smaller cookies, use a smaller scoop), drop batter on baking pan 1 inch apart.
• Bake cookies for 20 minutes, and then cool on racks. Once cookies are cooled, spread frosting on each and top with crushed pecans and orange zest. Serve and enjoy!

EASY SUGAR COOKIE FROSTING (VANILLA BUTTERCREAM)

Steps:

• With a standing mixer or hand mixer, beat butter until light and fluffy (about 2 minutes--it seems like a long time, but it's worth it!).
• Add in powdered sugar, 1/2 cup at a time (beginning with only 2 1/2 cups of powdered sugar), beating well after each addition.
• Add in vanilla extract and 2 Tbsp of heavy whipping cream, beating well.
• If the frosting seems too thin, add in the remaining powdered sugar. If it's too thick, add in the remaining heavy whipping cream.
• If desired, add food coloring.
• Spread or pipe onto cookie!
• Enjoy!
• If making ahead of time, keep frosting in the fridge, and then let the frosting come to room temperature before spreading onto cookies.

KAREN'S FAVORITE COOKIE FROSTING

Steps:

• Mix water and gelatin. Let stand 5 minutes. Add granulated sugar over low heat until sugar and gelatin dissolve. Transfer to mixing bowl, and add powdered sugar, baking powder, and vanilla. Beat about 10 minutes. You'll know it's done when it turns white and the consistency changes. Should be sort of marshmellowy.