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Frosting for Christmas Cookies

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Capo di tutti Capi

Joined: 23 Sep 2008
Posts: 1160
Location: Rochester, N.Y.

PostPosted: Thu Dec 11, 2008 5:18 pm    Post subject: Frosting for Christmas Cookies Reply with quote

Hi Everybody!
Last year, I frosted my cutouts with the following frosting:
1.5 cups powdered sugar
1 egg
1 tbsp butter
1/8 tsp salt
1/2 tsp vanilla

They came out great, but 3-4 days later when I was making up my cookie trays, the frosting looked "crystalized". Is there a way I can prevent this?
I want a frosting that is firm enough so I can stack the cookies with wax paper between the layers but not as hard as Royal Icing because that tends to break and fall off the cookie.

Any suggestions? What's your favorite cut-out frosting?
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Elite BakeSpacer

Joined: 18 Jul 2007
Posts: 8618

PostPosted: Fri Dec 12, 2008 4:52 am    Post subject: Reply with quote

You could use a crusting buttercream, but the icing will have to be really thin so that it dries to a "crust", they still might get messy when you stack them. A better option would be a rolled fondant, you can use your cookie cutters to cut the fondant and put a small amount of buttercream on the cookie first so the fondant sticks to it. Here are some me and the family did last year:

I've included the recipe links below, they make a lot so you might want to scale down quite a bit. The butter cream you can totally leave out the meringue powder. Oh, and Martha, you might want to post this question over in the baking forum, some people might not see it over here. You'll get some more ideas Wink

Rolled Marshmallow Fondant

Pegs Buttercream[
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