Cookie Frosting

From the kitchen of Stephanie Knewasser


1/3 c crisco

1/3 c butter

4 c confectioner sugar

2 Tbsp milk

Cream until light & fluffy.

Add: 1 tsp vanilla (also good with lemon or almond)

Divide into bowls, add food coloring.

Add additional milk, a spoonful at a time, until frosting is desired consistency.

How do you know when it’s enough milk? Take a small spoon and try spreading the frosting on a plate. When it spreads easily, it’s ready.

If you need to apply a lot of pressure to the piping bag, it needs more milk.

If the frosing isn’t holding it’s shape, it means it’s too wet. Add some confectioner sugar.

To freeze cookies, let frosting dry several hours or overnight.

Layer cookies in an airtight container, with wax paper between each layer.

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Shiny Cookie Icing
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Spice Cut Outs
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