ButterCrème Icing
  • 1 1/2 cups Unsalted Butter
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla or Vanilla Powder
  • 6 cups Confectioners’ Sugar, sifted after measuring
  • 1/8 – 1/4 cups Heavy Cream
  1. In large bowl, cream Butter and vanilla with electric mixer until light and fluffy.
  2. Meanwhile, sift confectioners’ sugar to remove major lumps.
  3. With mixer on medium speed, add confectioners’ sugar, one cup at a time, beating well after each addition.
  4. Scrape the bowl often.
  5. Add 1/8 cup heavy cream and beat at medium speed until light and fluffy.
  6. If icing seems too dry, begin adding remaining Heavy cream 1 TB at a time, beating well after each addition until desired consistency is reached.(You may not need all of the additional Heavy Cream)
  7. Spoon into piping bag or divide and mix in appropriate food colors.
  8. Keep bowl or bowls covered with a damp cloth to prevent crusting.
  9. Can be refrigerated in an airtight container for 2 weeks. Bring to room temp and beat until light and fluffy before use.
  10. This recipe makes 4 1/2 cups
This is not really a ButterCrème as it is based on Confectioner's sugar; nor is it a Royal Icing, since it is not based on egg whites and does not dry rock hard. This is the icing I use on Sugar cookies as well as my gingerbread cookies/houses. In the case of the Gingerbread house, if you would like a "snow" shade of white, you can use Crisco and Vanilla powder, but then it doesn't taste nearly as good. Then again, if you have a Gingerbread house sitting around gathering dust for 3 weeks during the holidays, are you REALLY going to eat it anyway?