How to Make Perfect Buttercream!
This is how I make perfect smooth & creamy vanilla buttercream every time!
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Recipe...
Simply use room temp butter, unsalted best for Vanilla, one quantity of that to two times the amount of icing sugar (silverspoon is best I think no need to sieve!)
So, for example, 200g butter to 400g sugar and so on.....I generally do 500g butter 1 kg sugar as I'm always needing a lot.
Of course a good splash of vanilla bean paste and that hot water, tiny bit at a time....happy baking!! : )
Make ANY Cookie with THIS Recipe (Linzer/Sugar/Gingerbread/Chocolate/Butter/Holiday Cookies
Holiday Cookies - Cut Out Sugar Cookies , Linzer Cookies, Gingerbread Cookies, Chocolate Cookies..you name it! Use this recipe to make your custom cookie box!
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Cookie Recipe ( Crispy melt away cookie BASE dough) :
- 750 gr soft room temp Butter ( 6 2/3 sticks )
- 300 gr Powdered Sugar ( 2 1/2 cups)
- 3 room temp X Large Egg Whites
- 900 gr All purpose Flour ( 6 cups + 1/2 cup)
- 3 tsp Vanilla
- 1/4 tsp Salt
For tips and advice check the video.
Divide the dough into 5 equal portions and with each dough make 5 different cookies:
■ Vanilla Butter Cookies:
Leave the first dough as is.
You'll need a piping bag and a tip of your choice.
■ Linzer Cookies:
to the second cookie dough, add:
- 60 gr Almond Flour (1/2 cup)
- 40 gr All Purpose Flour ( 4 tbsp)
- 1/2 tsp Almond Extract
- Jam of your choice
■ Gingerbread *Style* Cookies:
to the third cookie dough, add:
- 2 3/4 tsp Ginger
- 3 tsp Cinnamon
- 2 or 3 tsp Cocoa Powder
- 40 gr Flour ( 4 tbsp)
For stronger gingerbread flavor add more ginger.
■ Sugar Cookies:
to the fourth cookie dough, add:
- 50 gr All Purpose Flour ( 5 tbsp)
- 1/2 tsp Vanilla
■ Chocolate Sugar Cookies:
to the fifth cookie dough, add:
- 60 gr Sweetened Cocoa Powder ( 7 1/2 tbsp) ( Bloom the cocoa with 5 tbsp hot Milk) If you're using UNsweetened cocoa powder you may have to add 1 tbsp more icing sugar.
- 20 gr All Purpose Flour ( 2 tbsp)
- Melted good quality chocolate to fill the cookies
Enjoy!
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Make Anna Olsons giant peanut-butter-and-jelly thumbprint cookies
The Food Network Canada star shows you how to make one of her favourite cookie recipes
Thumbprint Cookies-Chocolate Filled Mocha & Coconut-Simple Easy Recipe-SuperSimpleKitchen
Deliciously rich mocha and coconut thumbprint cookies with a luscious chocolate filling. This recipe makes a wonderful thumbprint cookie.
Buttery, crumbly, and rich with flavor they make a tasty treat anytime.
While these are filled with chocolate , they can instead be filled with jam, caramel or butter cream. This is a simple easy recipe that winds up with two different flavored cookies as an end result for a more diverse taste experience...you can of course choose to go with only the mocha or coconut.
For the full recipe visit my blog by clicking on the link below.
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EASY Sugar Cookie Icing Recipe
Decorating cookies is always super fun and thanks to my easy sugar cookie icing anyone can do it! There are no fancy ingredients and it takes no time at all to make plus you can make as many fun colors as your heart desires and create all kinds of fun designs.
RECIPE:
Cut Out Cookie Recipe:
During the holidays, in particular, I love to decorate sugar cookies with this icing recipe. Using my tried and tested recipe they are not only crispy, buttery and delicious but they keep their shape wonderfully so you can use any fun cookie cutter you like, check out my Christmas stockings and snowflakes below!
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Raspberry Lemon Thumbprint Cookies| Emeril Lagasse
The only thing better than a cookie is a cookie with a filling. These buttery melt-in-your-mouth thumbprint cookies are filled with a vibrantly flavored raspberry jam. Simply put, they’re addictively delicious!
RASPBERRY LEMON THUMBPRINT COOKIES
MAKES 4 DOZEN COOKIES
1/2 cup raspberry jam or jelly
1 tablespoon raspberry liqueur, such as Chambord
2 1/4 cups all-purpose flour, plus more for forming
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) butter, at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper. In a small bowl, stir to combine jam and Chambord; set aside.
In a medium bowl, whisk to combine flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and creamy. Add egg yolks, one at a time, along with the lemon zest, lemon juice and vanilla and beat until combined. Add the flour mixture, in 2 additions, and beat just until moist clumps form. Remove dough from the bowl and gather with your hands to form a ball. Pinch off small pieces of dough and roll to form 1-inch balls. Place on prepared baking sheets, about 1 inch apart. Dip your index finger in flour and press into a ball of dough to form an indentation in the center of each ball. Fill each indentation with nearly ½ teaspoon reserved jam mixture. Transfer to oven and bake until golden brown, about 20 minutes. Transfer cookies to wire racks to cool completely.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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