Creamy Frosted Butter Cutouts Recipes

FROSTED BUTTER CUTOUTS

Steps:

• In a large bowl, cream butter and sugar. Beat in egg, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle. , On a work surface that has been sprinkled heavily with confectioners' sugar, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutters. Place 1 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Immediately remove to wire racks to cool. , For frosting, combine milk and pudding mix until smooth; set aside. In a large bowl, cream butter. Beat in pudding mixture. Gradually add confectioners' sugar, vanilla and food coloring if desired; beat on high speed until light and fluffy. Frost cookies.

SIMPLE VANILLA BUTTERCREAM FROSTING

Steps:

• Place the butter and shortening into the bowl of a stand mixer and, using the paddle attachment, cream the butter on high until light and fluffy, approximately 3 to 4 minutes. Add the egg and beat until well combined, approximately 1 minute. Turn off the mixer and add 1/2 cup of the sugar. Mix on low until combined. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the vanilla and continue to beat until the frosting is smooth and light, approximately 2 to 3 minutes. Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using.

FROSTED HOLIDAY CUT-OUTS

Steps:

• Cookies:
• COMBINE sugar and shortening in bowl of electric mixer; beat at medium speed until well blended. Add eggs, corn syrup and vanilla; beat until well blended and fluffy.
• COMBINE 3 cups flour, baking powder, baking soda and salt in large bowl; gradually add to shortening mixture, beating at low speed until well blended.
• DIVIDE dough into 4 equal pieces; shape each into disk. Wrap with plastic wrap. Refrigerate 1 hour or until firm.
• HEAT oven to 375 degrees F.
• SPRINKLE about 1 tablespoon flour on large sheet of waxed paper. Place disk of dough on floured paper; flatten slightly with hands. Turn dough over; cover with another large sheet of waxed paper. Roll dough to 1/4-inch thickness. Remove top sheet of waxed paper. Cut into desired shapes with floured cookie cutter. Place 2 inches apart on ungreased baking sheet. Repeat with remaining dough.
• BAKE 5 to 7 minutes or until edges of cookies are lightly browned. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
• Frosting:
• COMBINE powdered sugar and milk in small bowl; stir until smooth. Add food coloring, if desired. Stir until blended. Spread on cookies; let stand until frosting is set. Decorate as desired with decorator frosting.

FROSTED BUTTER CUTOUT COOKIES

Steps:

• In a large bowl, beat butter, sugar and extracts until blended. Beat in eggs, one at a time. Gradually beat in buttermilk. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture (dough will be soft). Refrigerate, covered, overnight. , Preheat oven to 350°. Divide dough in half. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. or other cookie cutter. Place 1 in. apart on greased baking sheets. , Bake 6-8 minutes or until light brown. Remove to wire racks to cool completely. , For frosting, in a bowl, beat butter, confectioners' sugar, extract and enough cream to reach a spreading consistency. If desired, tint frosting with food coloring. Spread over cookies; sprinkle with coarse sugar. Let stand until set.

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING

Steps:

• Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
• Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

BUTTER FROSTING FOR SOUR CREAM CUT-OUTS

Steps:

• Cream butter. Add remaining ingredients. Beat until frosting is smooth.
• Add food coloring in separate bowls or cups.

BEST EVER BUTTER CREAM FROSTING

Steps:

• Heat milk to boiling, and then let cool. In a large bowl, beat egg white until stiff. Add sugar, butter, and vanilla. Mix with mixer till well blended. Add cooled milk, then beat until nice and creamy. Will take about 15 to 20 minutes of beating after adding the milk. Use to frost any kind of cake. Best if kept refrigerated after frosting cake.

CREAMY VANILLA FROSTING

Steps:

• In a large bowl cream the butter. Add in the powdered sugar and vanilla and mix well. Now add in the milk 1 TBSP at a time until it turns into frosting into desired consistency.
• SPECIAL NOTE: Acually I triple this recipe. You can do like I said above and make different color and flavor frosting. its up to you.
• Now for the fun part -- Have plenty of candy for decorating. mini M&M's, crushed up candy canes, sprinkles ect. ect and ect. HAVE FUN! =).