Kool Aid Butter Icing Recipes

Steps:

• Cream butter in the bowl of a mixer. Add sugar and milk gradually, beating well after each addition. Add vanilla extract, and mix until its fully incorporated. Add Kool-Aid by the ¼ teaspoon and mix thoroughly, until flavoring is to your satisfaction (or just dump the entire packet in if you like super-sweet high intensity flavor). Mix on low speed and make sure its well blended. Use on cooled cupcakes. Enjoy!

Steps:

• Beat ingredients in large bowl with mixer on low speed until blended.

Steps:

• Combine brown sugar, milk, and butter in a medium saucepan. Stir over medium heat until the butter has melted and sugar has dissolved. Remove from heat, and whisk in vanilla and confectioners' sugar. If the icing is too thick to drizzle, stir in a little more milk. If it is too thin, add a little more confectioners' sugar. Let cool slightly before using.

Steps:

• Blend all together.
• Ice over cake.

Steps:

• In stand mixer combine butter and sugars. Beat until light and fluffy. Add kool-aid, vanilla and eggs. Mix well, then add flour, baking powder and salt. Mix until all combined. Divide dough into two 8x2-inch logs. Wrap in plastic and chill for at least one hour. Preheat oven to 350°F. Line cookie sheet with parchment. Remove cookie logs from refrigerator. Cut into 1/2 inch slices. Bake for 10 to 12 minutes. Remove from oven and cool on cookie rack. LIMEADE FROSTING: Beat butter, icing sugar, kool-aid and milk together until frosting is fluffy, adding more milk if needed. Frost cooled cookies using a piping bag or just spread frosting on top of cookies. Complete with cherries on top of each cookie.