Naughty and Nice Christmas Cookie Frosting
(cinnamon candy buttercream)
yields about 3 1⁄2 cups
What you need:
1 cup (2 sticks ) butter, at room temperature 4 1⁄2 cups confectioners’ sugar, sifted
1⁄4 teaspoon salt
1 teaspoon vanilla paste (can sub vanilla extract)
2 tablespoons evaporated milk
1/2 heaping cup cinnamon candy/Red Hots (basically a 6 ounce box), pulsed in a food processor to a fine sugar
What to do:
1. Cream Butter and Sugar: In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy.
2. Finish Frosting: Reduce speed to low and gradually add the confectioners’ sugar. Increase the speed to medium and add the salt, vanilla paste, and evaporated milk. Beat for 2 minutes. If the frosting is too thin at this point you can add more of the confectioners’ sugar and mix for 30 seconds, or just until combined. If the frosting is too thick, add a bit more evaporated milk, 1 tablespoon at a time, and mix for 30 seconds, or just until combined. Add the crushed cinnamon candies and stir until combined. BONUS!! They will also color the frosting pink.
To Serve: Frost a sugar cookie (GET OUR RECIPE HERE), Top a cupcake, Decorate a layer cake or just eat it with a spoon. Only Santa is watching.
Frosting can be made ahead and stored in the refrigerator for up to one week.
Shop the Scene:
Recipe by Libbie Summers from her book Sweet and Vicious -baking with attitude (Rizzoli)
Apron: Chamber Apron in Light Pink and Chambray Strip Linen