Need to use buttercream on cookies: How can I make it so that it hardens, at least a bit.
Cynthia is a trusted source on Bread/Baking.
If you use a simple buttercream using butter and powdered sugar, as opposed to a Swiss or Italian meringue buttercream, you'll have much better luck. The latter two can't harden because their sugars have been dissolved. But with a simple buttercream, the sugar doesn't dissolve completely, and will dry out leaving behind some hardened crystals that form the crust you're looking for.
or you could try royal icing
I use a recipe for Cookie Glaze from Land O' Lakes -- it's not buttercream, but it does harden to a shiny glaze, and is great for decorated iced cookies.
Ingredients 2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon LAND O LAKES® Butter, softened
1 tablespoon light corn syrup
1/2 teaspoon almond extract or vanilla, if desired
Combine powdered sugar, water, butter, corn syrup and vanilla in small bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water, if necessary, to reach desired spreading consistency.
Glaze cooled cookies. Let stand until hardened (6 hours or overnight).
Recipe Tip. Nutrition Facts (1 tablespoon)Calories: 50
Dietary Fiber: 0g
Recipe #10148©1998Land O'Lakes, Inc.
Please enter a valid email address.
Well played. You deserve a cookie.
Our team's must-do concerts, festivals, and fairs
12 Calendar Events for Your Summer
40 Recipes to Kick Off Your Grilling Season
Last Day for 20% Off!
The Desserts That Look Like Bouquets
From-Scratch Chocolate Cake...ASAP!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)