The Best Crusting Cookie Buttercream Icing for Decorated Sugar Cookies

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Crusting Cookie Buttercream Icing
1 lb.(2 cups/4 sticks) soft unsalted butter
2 TBS. cornsyrup (can omit but won't be as silky)
1 tsp. white gel color
2 lbs. powdered sugar unsifted

With a paddle attachment, beat butter, syrup, extract, and gel color until SILKY-SMOOTH. Scrape your bowl and add the powdered sugar and beat for 3 minutes on medium speed. (Use cling wrap over your mixer to prevent the dust cloud of sugar.)
*Color with gel food coloring
*Recommend using tips
*Can be airbrushed or painted after Crusting

Package cookies 24-48 hours depending on environment conditions.
Store unused buttercream in an airtight container on the counter 7-10 days, fridge 3-4 weeks, freezer 3-4 months.
Buttercream holds up and doesn't melt in the heat. (95°-4 hours, no change)

[SugarSugarCreek]

You are a fantastic teacher. Your voice is very pleasant and reassuring. People tend to be concerned about "butter" needing to be refrigerated because we buy it in the cooler section, but butter is fine at room temperature for many days (of course like us in Florida, it does melt quickly lol

[kerrimcintyre]

Hey everyone if you are wanting to save a few steps when you are doubling a recipe 3 teaspoons equals one Tablespoon and four Tablespoons equals 1/4 cup; 1/2 cup (which also equals 4oz.)

[bethb.]

I have been looking for something like this for THREE years!! Trying this and rolled bc today! Thank you for sharing your knowledge! 💗

[ashleygunnell]

Thank youuu! I’m trying this today :) I would love to see a video with decorating a plaque where you do a layer and then write something on top of it :)

[SugarSugarCreek]

Thank you for posting/sharing. Just a note...another reason for unsalted butter is a hotter climate. Salted butter melts faster. Think about what is used to melt ice and snow? Salt ;) so it just helps a little longer 😊

[thejuarezs]

This is exactly what I was looking for! I love the taste of buttercream & cookies! Thank you! Cannot wait to try it!

[deefloe]

I just made this frosting a couple hours ago! It's fantastic! Thank you!

[NancyMartin-sg]

I am going to try this today! I have loved all your recipes and techniques so far! Thank you for the instructions and help!

[jdhartman]

Thank you so much! I’ve been looking for this recipe for

[pamelahall]

I have cookies to make and I will definitely be trying this recipe!! Thank you so much for sharing!!❤️

[cassievickers]

I don’t feel like braving the Christmas weekend madness to pick up corn syrup so gonna give this a try with maple pancake syrup. It’s mostly corn syrup anyway so hopefully it works ok!

[birgitbrown]

Thank you for sharing your recipe with us😊

[angelasassi]

Cannot wait to try this. You're awesome. Thanks for sharing.

[louiselemon]

Hi Pam! I’ve enjoyed your videos & can’t wait to give this a go.

[conniepeters]

LOVE IT!! I will try this. Thank you!!

[lisamartinos]

Hi Pam I came across your channel and I am addicted. I am so thrilled with this video you have no idea I have been struggling with the process of buttercream frosted cookies. My son asked for them for his party I made them they came out nice but then they got all ruined when the kids picked them up in the bags. I don't know what I did wrong It happened the same way when my sister-in-law turned 60.
I baked the cookies I put them in the freezer cuz I could not decorate them for 2 days took them out 30 minutes before made a crossing American cream butter cream and I piped some simple designs. Immediately after I finish the cookies I put them in the refrigerator 24 hours later after being in the refrigerator I put them in bags and then I put them back in the refrigerator The next day I took them out about 1:00 p.m. to go to the party by the time the party was finished at 7:00 p.m. and we will giving out the cookies as favors I seen the cookies start to get ruined the kids pick them up they held them upright vertically with the top of the bag where I tied the bow and I could see that the frosting from sitting out must have gotten soft and my designs got all ruined and they looked like a total mess well my hard work for nothing. Can you please tell me what I'm doing wrong.

[pdattilo]

I CANNOT wait to try this! Thank you so much

[charlotteford]

Thank you! Gathering my ingredients to make this frosting...

[fatimabellowaziri]

Seeing this make me want to start baking a cookie

[SugarSugarCreek]

Hi Pam, I also use unsalted butter. My reason is slightly strange and I’m not completely sure my science is totally accurate. I live in a SUPER HOT AND HUMID place, and I feel salted butter melts a tad faster. I’ve experimented by letting both soften on the counter and the salted butter softens much faster. So, although any butter is going to soften quickly on cakes etc in a hot humid place so unsalted gives me a tiny bit more wiggle room when it comes to transporting a cake. Think about it this way, salt is used to melt snow and ice right? So it stands to reason the icing will melt faster with salt. I’m in Florida too 😊