Frosting For Sugar Cookies Recipes

Steps:

• Combine confectioners' sugar butter, vanilla and milk, beating until creamy. Thin with a few more drops of milk (if necessary) to reach desired spreading consistency. Stir in optional food coloring. Spread frosting over cooled cookies and decorate with colored sugar, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat vegetable shortening, white sugar, 1/4 cup milk, eggs, and 1 teaspoon vanilla extract together in a bowl. Whisk flour, salt, and baking soda in a separate bowl. Slowly beat flour mixture into shortening mixture to make a smooth dough.
• Roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets.
• Bake in the preheated oven until cookies are firm, about 10 minutes. Let cool.
• Beat butter, confectioners' sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy. Frost cooled cookies.

Steps:

• In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
• Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Steps:

• In a large bowl, mix together butter, sugar, eggs, and vanilla with an electric mixer until light and fluffy. Combine the flour, baking powder, baking soda, and salt; gradually stir flour mixture into butter mixture until well blended using a sturdy spoon. Chill dough for 2 hours.
• Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 4 to 6 minutes in the preheated oven. Remove cookies from pan and cool on wire racks.
• Using an electric mixer, beat shortening, confectioners sugar, water, salt, vanilla extract, and butter flavoring until fluffy. Frost cookies after they have cooled completely.

Steps:

• In mixing bowl, combine butter, confectioners' sugar, extract and enough cream to achieve spreading consistency.
• Add food coloring, if desired.
• Frost cookies.

Steps:

• Stir the powdered sugar and the milk until smooth.
• Beat in corn syrup and vanilla until icing is smooth and glossy.
• If it's too thick, add more corn syrup.
• Divide icing into separate bowls and stir in food coloring as desired.
• You can dip the cookies, paint them with a paint brush or spread them using a knife or the back of a spoon.

Steps:

• Beat together butter, vanilla, 1 tablespoon cream, and a half cup powdered sugar; stir in a few drops food coloring - The color should be somewhat darker than desired, because it will lighten up as you add more cream and sugar to the frosting.
• Add alternating portions of 1-2 tablespoons cream then a half cup powdered sugar; beating after each addition until well blended.
• Continue adding and beating in portions of cream then powdered sugar until you have incorporated all the ingredients; stir in additional cream or powdered sugar if necessary.
• You may vary the amounts of cream and/or powdered sugar to achieve desired frosting amount and consistency - Your choice of a nice and thick frosting, a very thin glaze, or anything in between is possible.
• Spread finished frosting onto cooled sugar cookies; candy sprinkles are best added as each cookie is frosted - They seem to adhere better that way.
• NOTE: Regular or evaporated milk, whipping cream, whipped cream, or even sour cream - whatever you've got in the fridge - may be substituted (I've subbed in each of these at times) for the half & half.

Steps:

• Mix together sugar, flavoring, measured water, corn syrup, and food coloring. Slowly add enough water to make frosting a spreadable consistency (should be thicker than Elmer's school glue).
• If a strong color is desired, decrease water so that the food coloring doesn't make frosting too runny. If you get the frosting too runny, add a little powdered sugar.
• Spread on cookies (add sprinkles or other toppings immediately). Allow to dry about 30 min or until no longer sticky. Will set up into a glaze so cookies won't stick together when stacked.
• This recipe makes about 1/2 cup of frosting (about enough for one color).