Butter Sprinkles Recipes

VANILLA BUTTERCREAM FROSTING (FROM SPRINKLES CUPCAKES)

Steps:

• In a bowl add sugar then add butter. Beat till blended. Next add salt.
• Then add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

MARZIPAN FAIRY TOAST

Steps:

• Spread the bread with an even layer of Marzipan Butter, cover liberally with Homemade Sprinkles and cut each slice into 4 triangles.
• In a food processor, blend the almonds, scraping down the sides of the bowl occasionally, until creamy and spreadable, 10 to 12 minutes. Add the powdered sugar, almond extract and salt and blend, scraping down the sides occasionally, until very creamy and spreadable, 12 to 15 minutes more. If desired, drizzle in a tiny bit of oil to thin out the texture and make it more spreadable. Caution: The mixture will be quite hot when it's finished blending.
• Line a baking sheet with parchment paper.
• In a small bowl, whisk together the powdered sugar, egg white and salt. The consistency should be slightly thicker than glue. Add a bit of water if it is too thick or more powdered sugar if it is too thin. Divide into three bowls (it won't seem like that much in each bowl!) and add the food coloring. Transfer each color to a piping bag fitted with a very small tip and pipe lines onto the parchment paper. Let dry at room temperature for 4 hours or overnight. Scrape the lines off the paper and break into sprinkles.

ITALIAN COOKIES WITH SPRINKLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter and sugar together until creamy. Stir in anise extract and lemon extract. Blend in eggs. Combine flour, baking powder, and salt in another bowl; blend into egg mixture until dough is almost crumbly but stays together when you roll it in your hands.
• Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
• Bake in the preheated oven until edges are set and golden, about 15 minutes. Remove from the oven. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
• Meanwhile, combine powdered sugar and milk in a bowl. Glaze cooled cookies and top with sprinkles.

BUTTER SPRINKLES

Steps:

• In a large bowl, cream together the butter, white sugar, confectioners' sugar and canola oil until smooth. Mix in the vanilla and eggs. Combine the flour, baking soda, cream of tartar and salt; stir into the sugar mixture until smooth. Cover and chill dough for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper. Roll the dough into walnut sized balls. Dip the top of each ball into the colored sprinkles. Place the cookies 2 inches apart onto the cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.