![]() It’s easy to overdo with milk in frosting, so start with half of what is called for and add the rest slowly. ![]() Both the butter and the cream cheese should be at room temperature or slightly softened enough that you can beat them together to make a smooth frosting, but melted butter will turn your fluffy frosting into runny frosting. Two things will help you get the perfect consistency: You want it smooth and spreadable, but not so soft it will lose its definition. The key to really great cream cheese frosting is getting consistency right. But if you’re shooting for cookie perfection, err on the side of barely underdone instead of overdone. That’s ok, because once the cookies are cooled and frosted most people won’t be able to tell the difference. Ten to eleven minutes is just right for sugar cookies in my oven, but it may take you a tray or two to figure out what’s perfect in your oven. But even the bottoms of the cookies should still be white. When you touch an outside edges it will feel set. When done they’ll be nice and puffed and firm enough to come off the cookie sheet pretty easily. Keep a close eye on the first tray of cookies to figure out how long they will take in your oven. This can be a little tricky the first time you make sugar cookies, as you don’t want them browned AT ALL (see photos below).
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