Sugar Cookie Frosting

I am not a frosting fan. Really. I prefer my desserts unadulterated because frankly, I can't stand the sweetness. However, I do realize that there are those who cannot eat a sugar cookie unless it is accompanied by a thick layer of rich, sugary buttercream-style frosting. For all of you people out there who fit into this category, don't despair: this recipe will fulfill your needs.

Before I get into how to make it though, a couple comments first. You may notice that while most recipes call for using only butter, I use a combination of butter and shortening. The reason for this is because of fat melting points. Butter melts at a relatively low temperature, which means that on a warm day your frosting will begin to melt and "curdle." Shortening melts at a higher temperature, much above body temperature, so it will allow the frosting to hold it's shape even on warm days. So if shortening is so much better, why use butter? FLAVOR!! Even the best shortening can never beat butter for taste.

Secondly, this recipe differs in that it doesn't require the sifting of the powdered sugar. The way I see it, you will whip the frosting until smooth, so any possible lumps in your sugar will get beaten out anyway. And sifting powdered sugar just makes a huge mess.

Third, this recipe does not include food coloring. I have a good reason for this, and it has nothing to do with any possible health effects of food coloring. I didn't include it because I don't know what type you will have, and the type of food coloring plays a huge role in the final texture of the frosting if you don't know what you are doing. I prefer using powdered food colors because they huge only a marginal effect of the final frosting, and it is easier to get a vibrant color from a powder. Gels and liquids mean that you will have to either add more sugar to the recipe or reduce the amount of liquid in the recipe. So, any will work, but you have to pay attention to what you are doing.

Skip the tutorial and go straight to the recipe.

Step 1

Cream together 6 Tbsp shortening and 5 Tbsp butter using the paddle attachment of a stand mixer.
This is a really important step because, more than anything else, it will prevent any lumps in your final frosting. If the fats are really well combined and supple, the sugar and water/milk will incorporate much more easily.

Step 2

Add 1/3 pound powdered sugar and 2 tsp water.
Mix on low speed until the sugar is incorporated, then medium speed until smooth. Scrape down the sides of the bowl before proceeding

Step 3

Add another 1/3 pound sugar, another 2 tsp water, and 1 tsp vanilla extract. Mix again on low until just combined, then on medium until smooth.

Step 4

Add the last 1/3 pound powdered sugar and 2 tsp water. Mix on low speed until just combined, then medium speed until smooth, and finally boost the speed to high and beat for 4 minutes, or until light and fluffy.

Use immediately, or cover tightly and refrigerate. Be sure to allow the frosting to come to room temperature before attempting to frost anything, or you will tear whatever it is you are frosting to pieces.

Sugar Cookie Frosting: Yields 1-1/2 pounds frosting
6 Tbsp Shortening
5 Tbsp Butter, at room temperature
1 lb Powdered Sugar, divided into 3 portions
6 tsp Water or Milk, divided into 3 portions
1 tsp Vanilla extract

Cream together the butter and shortening until smooth. Add 1/3 of the powdered sugar and 2 tsp water or milk. Mix until smooth, then repeat with another portion of both sugar and liquid. Mix until smooth, then add the remaining sugar and liquid. Mix until smooth, then boost speed to high and whip for 4 minutes, or until light and fluffy.

This recipe was printed from Dinner in the Life of a Dad (samslaugh.blogspot.com)

Sugar Cookie Frosting 1 1/2 pounds frosting Soft and fluffy frosting intended for frosting sugar cookies. Light butter-vanilla flavor. 6 Tbsp Shortening 5 Tbsp Butter 1 lb Powdered sugar 6 tsp Water or Milk 1 tsp Vanilla Extract Food Coloring