Easy Frosting

This is the recipe my mother likes to use for cut-out cookies. It’s very basic and can easily be tinted with food color for just about any occasion. I grew up in a house that had pink frosted hearts for Valentine’s Day and orange frosted pumpkins at Halloween. This frosting hardens when it’s dry, so it’s ideal for cookies that need to be transported. You can make the frosting thinner for spreading or thicker for piping with a pastry bag simply by controlling the amount of water.

  • 1 cup confectioners sugar
  • 1 tablespoon unsalted butter, at room temperature
  • 1/2 teaspoon water

  • Place the sugar in a bowl. Mash in the butter, then add the water and stir. If the consistency is too runny, add a little more sugar and stir. Continue adding sugar or water until the consistency is thick enough to be piped onto a cookie using a pastry bag. I had to play around with this just a bit.
  • This will give you a bowl of white icing. Use food color to make shades for hair (yellow) or features, such as mouths (red). I also made a batch of chocolate frosting using the same base. I used this batch to make dark hair.
  • To make chocolate frosting, add 1/4 cup cocoa powder to the sugar, then add water until the consistency is as desired. If not using right away, cover tightly with plastic wrap.

Preparation time: 5 minute(s)



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