I’m not really much of a baker, but I’m working hard to fix that shortcoming. My cakes and cookies tend to end up dry because I over baked them. Baking is just so fussy and requires a lot more patience than I tend to have in the kitchen. Add to that two small children and attempting to multi-task by making several recipes at once… yeah, it’s a recipe for baked goods disaster!
So last week I attempted these sugar cookie bars and they didn’t turn out. The were dry (of course). But the buttercream frosting was a success! Of course, I tweaked it and I’m sure that made all the difference. I used all butter in the recipe, but I just had a tasting of a friend’s buttercream and she uses half butter, half shortening and it was fantastic! So take your pick.
This recipe makes a small batch. I prefer to start small and then double as I need. For a cake, I’d at least double this.
- 1 stick butter, at room temperature
- A pinch of salt
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups powdered sugar
- 2 1/2 Tablespoons milk
- In the bowl of a stand mixer, beat butter until light and fluffy.
- Mix in vanilla, almond extract and salt.
- Add sugar, 1 cup at a time.
- Add milk and mix until smooth.