I made sugar cookies for a party which I used a cookie cutter to make a flower shape. I then made frosting, one more runny than the other. I first frosted the cookies with the thinner frosting, let it slightly dry and then frosted with a piping bag (ziplock bag) a flower design. I added a few sugar crystals to spice up the center of the flower.
Here is my favorite buttercream recipe by Magnolia’s Cupcakes, which can be found on Food Network.
Yields 2 dozen cupcakes
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
½ cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.