Red Wine Icing
"I recently placed an order at a specialty cookie cutter shop. My cutters arrived along with a sugar cookie recipe that I couldn't help but try despite having had difficulty with cookies in the past. The cookies turned out great, but they were of the "crisp" variety rather than the soft and gooey variety and they needed a topping. This idea flickered into my head and I had to give it a try. I think it may be at least close to original as I can't find anything other than mentions of similar ideas online, let alone at Zaar! Even if it's not really "mine" I think it's special and unique enough to earn a few points. For most desserts I would recommend doubling the recipe; I only had a couple dozen small cookies to frost when I portioned mine out."
- Ready In:
- 10mins
- Ingredients:
- 4
- Yields:
-
2 cups
- Serves:
- 1
ingredients
- 1 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1⁄4 cup red wine
directions
- In a mixing bowl, beat the butter on low speed with a hand mixer until it becomes light and fluffy.
- Add the red wine and vanilla and mix until combined.
- Add the powdered sugar in batches and mix until fully combined.
- Frost your dessert and enjoy!
- If you are not eating your dessert immediately, you can either pre-frost your dessert and place it in the fridge, or place the frosting in an airtight container and place that in the fridge instead. Either way you will need to leave the dessert/frosting out for about an hour in order to allow the frosting to return to room temperature before serving. I was very disappointed to discover that mine had returned to a butter-like consistency after a few hours in the fridge, but a little research clued me in to letting it sit and soften, and it's great again!
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RECIPE SUBMITTED BY
Welcome! I am a casual cook looking to expand my experience and creativity when it comes to feeding my husband and myself! I am a (yet unpublished) fantasy writer that is lucky enough to have a husband who understands and accepts why I don't have a "real" job of my own. We have two kids (the purring kind) that are more than enough for the time being!
I spend most of my non-kitchen time reading, playing video games of all kinds (yes, we girl gamers ARE out there, and we don't have to limit ourselves to casual games if we don't want to) and writing. My husband and I are working on an independent game design for a kid-friendly RPG that might go somewhere (well, we're hopeful anyway.)
I tend to add things "to taste" and do not often measure ingredients for myself unless I am baking. Please take the listed amounts for my recipes as suggestions, not unbreakable rules. You should know what you like and there's no shame in following that. I don't expect everyone in the world to like the same level of salt, pepper and other seasonings that I do. Just go with your instincts. When in doubt, add to taste and stop when you're satisfied. You can always add more but you can't take it back out!
I have been a type 1 diabetic since 1996 and I have been working hard to get myself back on track during the last few years, after spending several years in poor control. This also includes getting my weight down (ugh.) I am eager to try low-carb and low-fat options that still retain plenty of taste! Sugar itself is not the enemy but it does still add up to carbs, so I have to be cautious.
My favorite cookbook would have to be Recipezaar! I don't often use formal cookbooks since I prefer to use my laptop to store everything safely. When I do, my favorite book would have to be my Taste of Home cookbook from 2003. It was my first cookbook and has some amazing recipes in it that I would love to make more often.
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