Use immediately as a thick frosting or to make chunky decorations, like the buttons on a gingerbread man or little rosettes on a cake color, if desired, according to instructions in step 3.
Increase speed to medium and beat until thick and frosting-like, about 20 seconds or until the mixing bowl feels cool to the touch. Transfer to stand mixer fitted with a paddle attachment, add remaining 2 ounces powdered sugar (1/2 cup 60g), and mix at low speed to combine. Make sure your sugar is fresh and doesn’t have a bunch of lumps. Butter should be softened or room temperature. If using unsalted butter, add in a pinch of salt. ' The milk adds to the tenderness of the cookie,' Sampson explains. Add 1 egg and beat well, then add a second egg. Add one teaspoon vanilla extract or half a teaspoon of almond extract. Add in another cup of powdered sugar, the almond extract, and vanilla extract. First, beat 1 cup softened, unsalted butter and 1 cup granulated sugar with a stand mixer until light and fluffy. Add in 1 cup powdered sugar, 2 Tablespoons milk, and a pinch of salt. Stir with a flexible spatula to form a smooth paste, then set over a gently simmering water bath in a 3-quart saucier and stir until paste is hot to the touch, or about 150☏ (66☌) on an instant-read thermometer. Only use real butter and buy a good quality butter. In a large mixing bowl, cream the butter with an electric mixer. To Make the Icing: Measure 16 ounces powdered sugar (4 cups 450g) and place in the bowl of a stand mixer, then add egg whites, rum, vanilla, salt, and cream of tartar.
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