Prep 10 mins
Cook 0 mins
- 591.47 ml powdered sugar
- 59.14 ml softened butter (no subs)
- 1.23 ml salt
- 4.92 ml vanilla
- 44.37 ml milk or 44.37 ml half-and-half cream
- 0.32 ml red food coloring
- Directions are simple-- using a handheld mixer and a small bowl or a food processor with a smaller bowl-- beat all ingredients until well mixed.
- Start slow or you will be covered with powdered sugar. :).
- The consistency should not be too firm, but also not runny. It should hesitatingly drip/plop from your spatula if you scoop up a dollop and hold it over the bowl.
- Use an extra tablespoon of cream, or of powdered sugar to regulate the thickness.
- It is best to ice the cooled cookies with the frosting right after you make it, as it will almost be perfectly smooth when it sets.
- Know that if you put it in the fridge it will firm up to almost twice as hard as it is right after you mix it, and when it is cold you can use the mixer on it again to "fluff it up" for other applications like cupcakes.
- It makes about a cup and a half of frosting.
I didn't really think it tasted like Lofthouse frosting but I thought it was a great frosting. It worked perfectly for the sugar cookies that we did yesterday. I did use milk instead of half and half which may have affected the consistency some.
This was good but in having a Lofthouse cookie the day before I made this it tasted nothing like Lofthouse Frosting.
This is a good icing. I substituted evaporated milk for the half and half/milk.......I believe it gives the icing the flavor of the true 'Lofthouse' cookie. Thanks for the recipe.