Lofthouse Frosting Recipes

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COPYCAT LOFTHOUSE COOKIES



Copycat Lofthouse Cookies image

These sweet, frosted, cake-like cookies taste just like the ones you find in your supermarket bakery, only better.

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 18 cookies

Number Of Ingredients 15

3 cups cake flour, plus more for dusting (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sour cream
2 teaspoons pure vanilla extract
1 large egg
2 cups confectioners' sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
Light pink gel food coloring, for coloring the frosting
Confetti sprinkles, for decorating

Steps:

  • For the cookie dough: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
  • Whisk the cake flour, baking powder, baking soda and salt in a medium bowl. Mix the granulated sugar, butter and sour cream in the bowl of an electric mixer on medium-high speed until smooth, light and fluffy, about 3 minutes. Add the vanilla and egg and mix until combined. Reduce the speed to low, add the flour mixture and mix until just combined, about 1 minute.
  • Using a 2-tablespoon ice cream scoop, drop level scoopfuls of dough onto the prepared baking sheets, making sure to leave 2 inches between each cookie. Dip the bottom of a glass cup into some cake flour. Gently press the cup on top of each mound of dough and flatten until you get a 1 1/2-inch circle, flouring the bottom of the cup as needed. Use a wet finger to smooth out any rough sides.
  • Bake until the cookies puff up and are pale yellow and barely starting to brown on the bottoms, about 20 minutes. Let cool on the baking sheets for 1 minute, then transfer to a wire rack to cool completely, about 1 hour.
  • For the frosting: Meanwhile, mix the confectioners' sugar, butter, cream, vanilla and 2 drops of the pink food coloring in the bowl of an electric mixer. Mix until light, fluffy and almost doubled in size, about 3 minutes.
  • Frost the cookies with the frosting and sprinkle with confetti sprinkles.

LOFTHOUSE FROSTING



Lofthouse Frosting image

Make and share this Lofthouse Frosting recipe from Food.com.

Provided by ellie3763

Categories     Dessert

Time 15m

Yield 50 serving(s)

Number Of Ingredients 5

4 cups confectioners' sugar
1/2 cup shortening
5 tablespoons milk
1 teaspoon vanilla extract
food coloring (optional)

Steps:

  • In a large bowl, cream together the confectioners' sugar and shortening until smooth.
  • Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes.
  • Color with food coloring if desired.

Nutrition Facts : Calories 56.7, Fat 2.1, SaturatedFat 0.6, Cholesterol 0.2, Sodium 0.9, Carbohydrate 9.7, Sugar 9.4, Protein 0.1

JUST LIKE LOFTHOUSE EASY PINK SUGAR COOKIE FROSTING - COPYCAT



Just Like Lofthouse Easy Pink Sugar Cookie Frosting - Copycat image

I made the Pound Cake Cookies also listed on this site, which were said to be like Lofthouse cookies. Thus, I wanted a frosting to match and this is what I came up with. It's not an exact match, but I think it is pretty good. It's not really for "decorated" cut out cookies, but more a schmear for plain round ones. Add sprinkles for fun & crunch! (It makes exactly enough to generously frost the large 25 cookies I got from the Pound Cake Cookie recipe.)

Provided by Jaylee

Categories     Dessert

Time 10m

Yield 25 serving(s)

Number Of Ingredients 6

2 1/2 cups powdered sugar
1/4 cup softened butter (no subs)
1/4 teaspoon salt
1 teaspoon vanilla
3 tablespoons milk or 3 tablespoons half-and-half cream
5 drops red food coloring

Steps:

  • Directions are simple-- using a handheld mixer and a small bowl or a food processor with a smaller bowl-- beat all ingredients until well mixed.
  • Start slow or you will be covered with powdered sugar. :).
  • The consistency should not be too firm, but also not runny. It should hesitatingly drip/plop from your spatula if you scoop up a dollop and hold it over the bowl.
  • Use an extra tablespoon of cream, or of powdered sugar to regulate the thickness.
  • It is best to ice the cooled cookies with the frosting right after you make it, as it will almost be perfectly smooth when it sets.
  • Know that if you put it in the fridge it will firm up to almost twice as hard as it is right after you mix it, and when it is cold you can use the mixer on it again to "fluff it up" for other applications like cupcakes.
  • It makes about a cup and a half of frosting.

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