My grandma has this Butter Cream Icing recipe. Where it came from is a mystery (although she’d probably know even now if I asked her). It’s written in this old tattered notebook that she has from when she was enrolled in a baking class years ago. Written in perfect script on worn yellowed pages, we’ve been flipping open to that page every year that I can remember to make this icing.
What I remember the most about this recipe is mixing up all the bright (and sometimes wacky) colors for our annual sugar cookies. Those cookies — so light and fluffy, and topped with confectioner’s sugar and butter flavored icing… I’d sneak a broken reindeer here and there, take a spoonful of icing when backs were turned, until the end of it all when I was covered head to toe in blue, yellow, green, and red icing. At which point, I’d go pop open a root beer and take a nap on the couch with the schnauzer while my grandma finished the traditional Christmas cookie assortment.
This is what holidays are made of — little moments like this. No matter how many times I tell my grandma that I love her, she will never know just how much those cookie making days meant to me, and how much I will always cherish this recipe in my heart.
Butter Cream Icing
1 cup shortening
1 teaspoon salt
⅔ cup milk
½ teaspoon butter flavoring
2 lbs powdered sugar, sifted
Sift confectioner’s sugar. Mix together all ingredients until smooth. Divide in separate bowls and add food coloring, then use to decorate sugar cookies as desired.