Butter Icing for Cookies

This butter icing is perfect for cookies! It’s not too sweet and has just the right amount of flavor.


  • 1 cup unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract


1. In a saucepan, heat the cream and butter over medium heat until the butter is melted.

2. Stir in the vanilla and confectioners’ sugar.

3. Remove from heat, and beat with an electric mixer until thick and smooth.

4. Let the icing cool slightly before spreading it on your cookies.

Nutrition Facts

  • Serving size: 1 cup
  • Calories: 817
  • Fat: 81 g
  • Saturated fat: 50 g
  • Unsaturated fat: 26 g
  • Trans fat: 0.5 g
  • Cholesterol: 220 mg
  • Sodium: 16 mg
  • Carbohydrates: 57 g
  • Fiber: 0.2 g
Butter Icing for Cookies

How do you make root beer cookies?

In a large bowl, cream butter and brown sugar. Add eggs, 1 at a time, beating well after each addition. Beat in buttermilk and root beer concentrate.

Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned.

What goes first in a Rootbeer float?

A rootbeer float is a classic dessert that consists of rootbeer and vanilla ice cream. There is debate around what goes in the mug first: the root beer or the ice cream. Well, in order to prevent overflowing and get the perfect creamy texture, add the ice cream and then pour over the fizzy root beer.

Scoop the vanilla ice cream into a mug or beer stein. Firmly press it down.

How do you make super soft cookies?

There are a few key ingredients that will help you make super soft cookies. One of the most important is cornstarch. A thickening agent, cornstarch helps to add structure and lift to your cookies, while also keeping them extra soft. Just 2 teaspoons of cornstarch in your dry ingredients will do the trick!

See also  Moroccan Chicken Tagine With Butternut Squash And Spinach

Another important ingredient for makingsoft cookies is butter. You want to use softened butter, not melted, so that it can easily be creamed with the sugar. This process adds air to the dough and makes for a softer cookie overall. If your butter is too hard or too cold, simply let it sit out on the counter for 30 minutes before beginning your recipe.

Finally, one of the best tips for making super soft cookies is not to overbake them. Even if they don’t look quite done when you take them out of the oven, they will continue to cook on the baking sheet and will likely end up overcooked if left in too long.

How do you pour root beer float without foam?

If you want a root beer float without the extra foam, take a page from the trusty bartender’s manual: Slightly tilt the mug or glass (about 20 degrees) while s-l-o-w-l-y pouring in the root beer. Just like frothy beer, this prevents a “head” full of bubbles from forming at the top of the glass.

This technique works because when you pour root beer float slowly and at an angle, the carbonation has less time to escape and form bubbles. When you pour straight down, all that built up carbonation is released at once and creates foam. Pouring at an angle gives you more control over how quickly the carbonation is released, preventing those pesky bubbles from taking over your drink.

How do you make root beer float cookies?

Root beer float cookies are a delicious and easy-to-make treat that is perfect for any occasion. The key to making these cookies is to preheat your oven to 350 degrees and cream the butter and sugars together before adding in the egg. Once you have added in the milk, vanilla and root beer concentrate, mix in the flour, cream of tartar and baking soda. Finally, fold in the white chocolate chips, reserving some to place on top of each scoop of cookie dough before baking on an ungreased cookie sheet for 10 minutes.

See also  Rich And Creamy Amish Chocolate Pudding

Similar Posts