Christmas Cookie Frosting
This creamy, smooth Christmas cookie frosting is perfect for decorating holiday cookies and cupcakes. Made with basic ingredients, it delivers a rich flavor that will enhance your festive treats.
Ingredients
Frosting Ingredients
- 1 Cup shortening (such as Crisco) *see notes
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract *nut allergies see notes
- 8 cups powdered sugar (about a 2 lb bag)
- 1/2 Cup heavy cream (or whole milk) (more or less added to desired consistency)
- Food coloring (if desired)
Instructions
Preparation
- In the bowl of your mixer fitted with the paddle attachment, or in a large bowl for use with your handheld electric mixer, place shortening and extracts. Beat until creamy (at least 1 minute).
- Add powdered sugar 1 cup at a time, mixing after each addition to incorporate evenly.
- Add cream 2-3 tablespoons at a time, alternating with the powdered sugar, until all ingredients are added.
- Mix until creamy. Adjust the amount of cream (or whole milk) to reach desired consistency.
- If desired, add 2-3 drops of gel food coloring and mix until color is evenly distributed.
Serving
- Pipe or spread the frosting onto cooled Christmas cookies, sugar cookies, or gingerbread cookies.
- Use different gel food coloring shades to create festive decorations.
- Finish frosted cookies with sprinkles, sanding sugar, or other edible decorations.
Storage
- Store leftover frosting in an airtight container in the refrigerator. When ready to use, let it soften and mix it again until creamy.
- The frosting can also be stored in the freezer in an airtight container.
- Thaw it in the refrigerator, then allow it to soften before mixing.
Notes
Add powdered sugar gradually to keep the frosting smooth. For best results, ensure cookies are completely cool before frosting. Use gel food coloring for vibrant color without adding extra liquid.