Friday, January 19, 2018

Russian Pastry Tip: Frosting Flower

I confess that over the holidays I swiped some homemade buttercream off of a cake that I'd made and used it to frost a cookie I was about to eat. Gluttony? Sugar coma? It was a reckless move and one that may have changed my baking forever. 

Plus column: I now know that my grandmother's sugar cookies taste great with buttercream frosting.
Negative column: How am I ever going to go back to her original hot water frosting?

Part of the cute look of this cookie is because I used 2 different colors of frosting and a Russian Pastry Tube Tip. You can buy them at Fancy Flours, my favorite online baking supply store.

I dyed 1/3 of the frosting bright pink and smoothed it around the edges of the disposable pastry bag. I loaded the rest of the white frosting into the center of the bag. When I piped out the frosting, it created this fantastic and distinctly shaded design. I just love it. It reminds me of a lily pad and I think it would look darling in green with lilac, yes?
Nama's Old Fashioned Rolled Sugar Cookies

1/2 cup unsalted butter
1 cup white sugar
1 egg
2 Tablespoons milk
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder

Cream butter in mixing bowl. Beat in sugar, egg, milk & vanilla. Add flour, salt & baking powder. Mix well. Divide dough in half and wrap each disc of dough in waxed paper. Chill in refrigerator at least one hour. Use plenty of flour on board, rolling pin & cookie cutters to prevent sticking. Roll out dough 1/4 inch thick and cut out shapes with cookie cutters. Bake at 375* on an ungreased cookie sheet for 5-8 minutes.

My New Favorite Buttercream

1/2 cup unsalted butter
3-4 cups powdered sugar
1/4 cup 2 % milk
1 teaspoon vanilla

Cream softened butter. Slowly add milk. Add vanilla. Slowly add powdered sugar 1 cup at a time until blended and delicious.