printable download:
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Crusting Cookie Buttercream Icing
1 lb.(2 cups/4 sticks) soft unsalted butter
2 TBS. cornsyrup (can omit but won't be as silky)
3tsp.extract (your choice)
1 tsp. white gel color
2 lbs. powdered sugar unsifted

With a paddle attachment, beat butter, syrup, extract, and gel color until SILKY-SMOOTH. Scrape your bowl and add the powdered sugar and beat for 3 minutes on medium speed. (Use cling wrap over your mixer to prevent the dust cloud of sugar.)
*Color with gel food coloring
*Recommend using tips
*Can be airbrushed or painted after Crusting


Package cookies 24-48 hours depending on environment conditions.
Store unused buttercream in an airtight container on the counter 7-10 days, fridge 3-4 weeks, freezer 3-4 months.
Buttercream holds up and doesn't melt in the heat. (95°-4 hours, no change)