It’s The Most Wonderful Time Of The Year
The last quarter of the year always seems to just fly by. After Labor Day passes, the holiday season sneaks up and schedules book up so fast with dinners and events. For me, Thanksgiving happened in record time this year. I felt so unprepared and lost track of time in my planning. That is when I decided to photograph a holiday meal, not just one specific for Thanksgiving or Christmas. I once again had photographer Ryan Benyi capture the essence of the holiday season through beautiful and colorful dishes. Whatever you plan for your holiday menus remember that you can keep it simple, make things ahead and stick to a plan for perfect execution. One of my favorite treats to make year round and especially at Christmas is frosted sugar cookies. I also love that I can make them ahead, freeze them and arrange them on a beautiful plate just hours before any party. No matter what sugar cookie recipe you use (I can’t share mine just yet!), I always prefer mine slightly underbaked. I have the most perfect vanilla buttercream frosting for you to pair with your holiday cookies; this one I will share with you!
The Perfect Vanilla Buttercream Frosting:
Yields enough for 4 dozen sugar cookie cutouts
8 cups confectioners sugar
10 tablespoons unsalted butter at room temperature
½ cup half and half, plus up to 3 additional tablespoons
2 teaspoons Nielsen-Massey pure vanilla bean paste
½ teaspoon Diamond Crystal kosher salt
Cream butter in an electric mixer with the paddle attachment at medium-high speed for 3 minutes until light in color.
Start adding confectioners sugar to the creamed butter, ½ cup at a time. I keep a note pad next to me as I begin and tally how many cups I’ve added until I get to the full 8 ½.
After each addition, start the mixer on the first speed and slowly increase to medium until all sugar is combined, scraping down the sides of the bowl after each addition.
As the mixture begins to thicken, start adding the half and half. After adding about 4 cups of sugar, make sure about half of the cream has been incorporated.
After all sugar and cream has been added, mix in two teaspoons of vanilla paste, scraping down the bowl and slowly increasing the mixer speed above medium to whip the frosting.
At this point you can determine if you need to add more half and half. Add 1 tablespoon at a time until desired consistency. For me, I don’t want it too runny like glue or too thick that the frosting cannot be piped onto the cookies.
At the very end, add in the salt and give it one final whip. The salt gives just enough offset to the sweetness of the buttercream.
At this point add any food coloring and decorate your cookies with either an offset spatula or I prefer to pipe the frosting. Add any sprinkles and let sit for a few hours to set before arranging on a plate or stacking in between wax paper in an airtight container to freeze.
Any leftover frosting can be stored in an airtight container in the refrigerator for up to two weeks. Simply thaw overnight, add back into your mixing bowl and beat back to desired consistency.
In my home decorating this Christmas season, in addition to my preserved boxwoods that I adore all year; I showcased classic magnolia garlands, Norfolk pine and ilex red berries. The magnolia is also fantastic to use year round, as it adds a nice layer of green to any interior. To add a touch of warmth to your home over the holidays or just anytime of year, check out Darby Creek Trading and their extensive collection of wreaths, garlands and arrangements which will be sure to make a lasting impression on your guests.
Cheers to making your holiday no matter what you celebrate, merry and bright!
