Prep 10 mins
Cook 0 mins
Not too soft - not too hard - just right for cookies or cupcakes.
- In a saucepan, over medium heat, heat cream and butter until butter is melted.
- Stir in the vanilla and confectioners' sugar.
- Remove from heat, and beat with an electric mixer until thick and smooth.
Admittedly this is the first year I've tried making Christmas sugar cookies, so maybe the problem I encountered may be chalked up to 'user error' but this icing did not stick to my cookies and I had to layer it on thicker than I wanted in order to get it to stick. Also, my jimmies and crystalized sugar toppings fell right off. What am I doing wrong??
Excellent...I added 1 teaspoon almond with the vanilla because of the kind of cookie I was decorating...when it gets too stiff, I just stir in a little more cream. Thanks for a very easy and delicious recipe!
Wow, this is one of the best icing for cookies I have come across. I used it to frost my favourite sugar cookies recipe and I will never go back. This icing dries nice and hard and really quickly too, so you can stack your cookies if you need to. The inside of the icing remained nice and soft and the buttery taste just kept me wanting more. Delicious! Thanks for posting.