No one ever accused me of being au courant (that’s French for up to date.) In fact, I’m what the French call “les incompetents.” Ummm yeah, I’m pretty sure I was even post dates when I was born.
So you can understand why this post makes perfect sense. Ya know, after the fact. However, if you’re enthusiastic and like to get a head start on things, (unlike myself) then you are so going to be the hit of next year’s cookie exchange.
This tutorial is for the buttercream poinsettias, but I have to share with you my other cookie creations.
Like these mittens and wreath sugar cookies.
…or these candy canes
But aside from my poinsettias, I really love how these old school christmas light bulbs came out. They’re adorable. Right?
Okay lets begin with the recipe for my sugar cookies. And the best vanilla buttercream. I can call it that, because that’s what I think it is.
- Sugar Cookies
- 1cup + 2 tablespoons butter slightly cool.
- 2 cups sugar.
- Cream butter and sugar in stand mixer.
- Add 4 eggs room temp and
- 2 teaspoons vanilla.
- Mix w paddle attachment as above. Switch over to hook attachment. Add 2 tsp salt,
- 2 tsp baking powder and
- 4 cups flour.
- Mix and then gradually add 1 to 2 cups flour more. Chill dough overnight or at least two hours. Bake at 330 degrees for 6 to 8 minutes or until bottoms lightly brown.
- Vanilla Buttercream Frosting
- 1 cup slightly cool butter
- 4 cups confectioners sugar
- 1.5 teaspoon vanilla extract
- 3 tablespoons heavy whipping cream
- Butter Cream Instructions:
- Whip butter in stand mixer with paddle attachment.
- Add 2 cups confectioners sugar
- Vanilla extract and 2 tablespoons whipping cream. Mix til well blended.
- Add remaining 2 cups confectioners sugar and last tablespoon whipping cream. Whip well.
- Divide and color. If icing thins out add more sugar. I use color gel/paste from Wilton.
Okay, lets get down the the real business of this particular blog. Buttercream Poinsettias!
TIP AND INSTRUCTIONS FOR FLOWER LEAVES:
RED PETALS: #366 Wilton leaf tip
GREEN LEAVES: #352 Wilton leaf tip
YELLOW CENTER: small ziploc bag with tip of corner cut off
INSTRUCTIONS:
Fill Piping bags with buttercream.
Begin with red buttercream piping 5 long petals from center of cookie. It doesn’t have to be perfect.
Next, go in between the red and pipe green leaves.
Begin top layer. Go in between red petals directly above green leaves and pipe 5 shorter red poinsettia petals extending directly over green leaves.
To finish off pipe small yellow dots in center of petals.
Boom…or what the French say “Viola!” Your neighbors and friends will be WOWed with these cookies, I promise you!
******* Update January 3, 2015 ******
You can also use just tip #352 ( I use two tips, one for green icing and one for red.) I also piped 6 long petals and 6 small petals and 6 of the leaf petals. I actually prefer how they came out this year, because there was the perfect amount of icing using #352 tip compared to #366 tip.
Practice makes perfect.
You are AMAZING! I would be wowed if I could make these!
Happy New Year, Sherri!
Recipe for DiCarlos Pizza does not list how much nonfat dry milk to add to dough. How much?
Hi Dave. The first time I made the recipe and posted it I used 2 tablespoons of the nonfat dry milk. The second time I made it, I left it out and thought that I had edited all the areas of the recipe. Sorry about that. It’s an optional ingredient. I will edit the recipe later this evening to reflect same.
Thanks so much for dropping by and commenting.
Sherri
These are so very pretty. Im going to practice on a few today. Question: if I want my poinsettias smaller, what size leaf tip do you recommend? Say half the size shown. Thank you so much. Yvonne j.
Hi Yvonne. I totally missed this comment. Hopefully, you’ve figured that out by now. I only know of the tips I posted. If you found smaller, please let us know. Thanks.
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