Cookie Frosting

From the kitchen of Stephanie Knewasser

Cream until smooth:

1/3 c crisco

1/3 c butter, softened

Add:

1 tsp vanilla

3 Tbsp milk

On low, slowly add:

4 c confectioner sugar

Add confectioner sugar on low, one cup at a time, or it will fly out of the bowl.

Scrape sides of bowl down as needed.

Once incorporated, increase speed.

Cream until light & fluffy.

Divide frosting into bowls, add food coloring.

If needed, 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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