Tips for Frosting your Christmas Cutout Cookies

Posted by Maggie Mulvaney on

Buttercream Decorator Frosting

In my last blog, I shared my favorite cookie cutout recipe, this week, I’m sharing a versatile and easy to make frosting recipe, and tips if you would like to try piping.

- Maggie



1/2 cup butter, softened

4-1/2 cups confectioners’ sugar

1-1/2 teaspoons vanilla extract

5 to 6 tablespoons 2% milk

Food coloring (preferably gels so they don’t change the consistency of your frosting)



1. Mix all ingredients together until smooth

2. Separate and add desired colors 






If you want to try piping, here are tricks to have success at home.


What you’ll need:

What you can get if desired:


  • Plastic sandwich bags
  • Scissors




  •  Plastic piping bags
  • Metal tips in various shapes 
    I would recommend a star shape, size 22 or circle,
    size 12 to keep it simple.



Piping Tips:


If using sandwich bags: simply fill with frosting, cut off a tiny bit of the corner of the bag, and you’re ready to pipe.


If using decorator tips: Drop the desired tip shape inside the piping bags, cutting the end of the bag so about half of the tip sticks out.

Twist the bag at the top and begin squeezing from there. This prevents the frosting from bursting out of the top.

Gently squeeze, release pressure, and THEN pull away. (If you are still squeezing when pulling away, you’ll get strings.)


Make dots and stars, or use the bags to fill in and “color” the cookie

Get creative and have fun!!

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