Lofthouse Frosting Recipes

Steps:

• In a large bowl, cream together the confectioners' sugar and shortening until smooth.
• Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes.
• Color with food coloring if desired.

Steps:

• For the cookie dough: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
• Whisk the cake flour, baking powder, baking soda and salt in a medium bowl. Mix the granulated sugar, butter and sour cream in the bowl of an electric mixer on medium-high speed until smooth, light and fluffy, about 3 minutes. Add the vanilla and egg and mix until combined. Reduce the speed to low, add the flour mixture and mix until just combined, about 1 minute.
• Using a 2-tablespoon ice cream scoop, drop level scoopfuls of dough onto the prepared baking sheets, making sure to leave 2 inches between each cookie. Dip the bottom of a glass cup into some cake flour. Gently press the cup on top of each mound of dough and flatten until you get a 1 1/2-inch circle, flouring the bottom of the cup as needed. Use a wet finger to smooth out any rough sides.
• Bake until the cookies puff up and are pale yellow and barely starting to brown on the bottoms, about 20 minutes. Let cool on the baking sheets for 1 minute, then transfer to a wire rack to cool completely, about 1 hour.
• For the frosting: Meanwhile, mix the confectioners' sugar, butter, cream, vanilla and 2 drops of the pink food coloring in the bowl of an electric mixer. Mix until light, fluffy and almost doubled in size, about 3 minutes.
• Frost the cookies with the frosting and sprinkle with confetti sprinkles.

Steps:

• COOKIES: Preheat oven to 350*. Blend, cake mix, eggs, and oil until moistened. Roll into 1" balls. Place on ungreased cookie sheet. Flatten with a glass (but not too much, you want them to be 'fluffy').
• Bake for 6-8 minutes. Cool for 1 minute on pan before moving to a cooling rack.
• FROSTING: Place butter in a large bowl. Add 4 cups sugar and then milk and vanilla. Beat on medium speed until smooth and creamy, approx 3-5 minutes. Gradually add remaining sugar, 1 cup at a time beating well after each time, about 2 minutes, until the icing is thick enough to spread. Add food coloring if you'd like.
• While the cookies are still a little warm, spread on some buttercream frosting. Allow the frosting to set up before storing.

Steps:

• Cream together butter and sugar.
• Beat in eggs, sour cream, and vanilla.
• Mix in dry ingredients.
• Cover and refrigerate overnight (or 6-8 hours).
• Preheat oven to 425ºF.
• Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour.
• Cut out shapes and bake on an ungreased cookie sheet for 8 minutes.
• Cool on wire rack.
• Frost and decorate as desired.

Steps:

• Directions are simple-- using a handheld mixer and a small bowl or a food processor with a smaller bowl-- beat all ingredients until well mixed.
• Start slow or you will be covered with powdered sugar. :).
• The consistency should not be too firm, but also not runny. It should hesitatingly drip/plop from your spatula if you scoop up a dollop and hold it over the bowl.
• Use an extra tablespoon of cream, or of powdered sugar to regulate the thickness.
• It is best to ice the cooled cookies with the frosting right after you make it, as it will almost be perfectly smooth when it sets.
• Know that if you put it in the fridge it will firm up to almost twice as hard as it is right after you mix it, and when it is cold you can use the mixer on it again to "fluff it up" for other applications like cupcakes.
• It makes about a cup and a half of frosting.