ABOUT OUR bUTTERCREAM

Need we say more? Chances are, if you’re here, it’s because you’re a buttercream fan and you don’t need any convincing to give this a try. Buttercream is like the love language of desserts - delicious flavor and texture with no explanation necessary! What you might NOT know is, not all buttercreams are created equally when it comes to detailed cookie decorating. Royal icing is often the standard when it comes to creating highly detailed designer sugar cookies because of it’s ability to dry and hold its shape. The unique combination of ingredients in our buttercream recipe brings the best of the royal icing and buttercream worlds together. We’ve adapted our mom’s original recipe to create a buttercream that dries on the surface but still has every bit of the same delicious flavor and soft bite that melts in your mouth. The endless flavor possibilities and light, fluffy texture make our buttercream the perfect pair to any of our cookie dough flavors. As long as you follow our simple instructions, you’ll get the perfect, silky smooth buttercream frosting every time!

• Air-dry your decorated cookies overnight to allow the buttercream surface to crust before stacking, bagging or packing your cookies. Buttercream will never “hold” as well as royal icing. Even after it is dry, buttercream frosting details can still be damaged with excessive handling or from the pressure/weight of stacking too many cookies together. Always handle with care.

• Keep your decorated cookies our of the direct sun and away from heat. Even after the frosting has had a chance to dry, direct sun and/or prolonged exposure to heat will melt and ruin your beautiful cookie creations.

• The flavor options with buttercream are limitless! We even love to use concentrated candy flavorings to create unique and unusual flavor combinations. You can omit the vanilla and almond listed on the recipe and add your own favorite flavoring emulsions or extracts.

• If you want white frosting, you need to use a clear vanilla/flavorings.

• Powdered sugar is hard to measure accurately in measuring cups because it can pack just like snow. The most accurate way to measure this ingredient is by weight using a food scale.

• You can layer frosting details with buttercream just like you would with royal icing - allow one layer to dry before adding the next. If you’re using sprinkle details, add them immediately after frosting the cookie so they will stick to the wet frosting.

• Always store your frosting in an airtight container.

• Frosting consistency is KEY! The recipe calls for “softened butter”. This means your butter is still cold to the touch but takes the imprint of a finger when gently pressed. Your frosting will be difficult to work with and wont hold its shape if you’re using butter that is too soft. The appearance of the icing will look all wrong. As the ingredients are mixed together, overly softened butter will cause the frosting to separate and it will not “whip” to a light, fluffy texture.

• If you’re butter was just right and you’ve “whipped” your frosting to perfection, the consistency should be similar to toothpaste. This is the perfect consistency for detailed cookie decorating.

  • We use the same consistency to outline the cookie and fill it in when decorating with buttercream frosting

  • Cookies decorated with buttercream frosting are best when eaten within 2-3 days