What kind of frosting do you use on Christmas sugar cookies?

Answer 1

Creamy white frosting

beat 1/2 cup shortening with an elctric mixer on medium speed for 30 seconds. Slowly add 1 cup sifted powdered sugar, beating well. Beat in 1 tbsp milk. Gradually beat in 1-1/4 cups sifted powdered sugar and 1 tsp milk. Add additional milk, 1 tsp at a time, until frosting is of spreading consistency. Tint as desired with liquid or paste food coloring.

Answer 2

Royal icing is by far the best thing to use, it's versatile and easy to make. You can add food coloring, or apply colored sugar to the icing to create colorful effects.

3 large egg whites, at room temperature*
1 pound (1 box) confectioners' sugar

In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl using a handheld mixer, begin to beat the egg whites and sugar on low speed. Be sure the bowl and beaters are free of any fat and that there is no egg yolk in the whites. After 30 seconds or so, scrape down the bowl with a rubber spatula and gradually increase the speed of the mixer to medium. Beat until the mixer thickens and stiffens, about 3 minutes.
STORING ICING: Keep Royal Icing in an airtight container. To prevent a crust from forming while using the icing, keep the container covered with a damp towel or plastic wrap. Royal Icing will keep refrigerated for up to 2 days. Before reusing, lightly beat with a whisk or fork.

Yield: 2 1/2 cups icing to cover about 4 to 6 dozen 3-inch cookies

Answer 3

This is absolutely delicious frosting and it hardens just a bit after a day. When you bite into it it'll be hard on the outside and creamy on the inside.
Grandma's Christmas Frosting

Cream ¼ cup soft butter or margarine and ¼ teaspoon salt. Gradually beat in 3 cups sifted confectioners' sugar alternately with 4 to 6 tablespoons scalded light cream. Add 1 teaspoon vanilla extract and beat until creamy and of good spreading consistency. Makes about 1 ¾ cups.

Answer 4

if you're glazing them to decorate--powdered sugar, a bit of vanilla extract and heavy cream. If you're icing shaped cookies and just adding sprinkles or edible glitter, etc, then buttercream is the ONLY frosting--it tastes delicious and is ever so simple. You can leave it plain or add coloring as you desire.
1 lb. confectioners sugar
1 stick real butter (room temperature)
1tsp. real vanilla extract
1 tablespoon heavy cream -a bit more or less

Cream butter with sugar then add vanilla, thin with cream until the consistency of mayonnaise. Chill for at least 15 minutes then frost cooled cookies. Frosting will "keep" in the refrigerator for 10 days or more. If you try to frost cookies when they are warm, the icing will slide off!

Answer 5

I use the kind made with powdered sugar, butter and milk- put it in a sm sandwich bag or tube w a tip and decorate away-D

Answer 6

i have used ,royal icing tinted to the colors i want if you make regular icing be sure to use powered or paste food colors ,or you'll make the icing too runny also just start with a tiny amount of color at a time remember you can always add more if too light but you can't take away color if you add too much.

Answer 7

Its a granulated sugar that comes in several different colors. You can find it at the grocery store.

Answer 8

I use just any brand of regular white icing that I color to make the shade that I want.

Answer 9

i use cream cheese recipe with powder sugar and other ings.