THIS MAY BE IDEAL FOR SPRINGERLE MOLDS

1/2 cup unsalted butter, softened to room temperature
1 tablespoon heavy cream
1/4 teaspoon real vanilla extract
3-4 cups confectioner’s sugar
Food coloring gels (I use Americolor)
Sculpting Tools – small rolling pin, small paintbrush, nesting circle and flower shape fondant/small cookie cutters, butter knife, waxed paper, standing mixer with paddle attachment

1/2 cup unsalted butter, softened to room temperature 1 tablespoon heavy cream 1/4 teaspoon real vanilla extract 3 -4 cups confectioner’s sugar

Beat butter & cream in mixer until smooth. Adding a cup at a time, blend in the confectioner’s sugar to create a dough consistency. Add vanilla and beat to combine.

Scoop out frosting to form a mound of “dough” (roughly 1lb):

Separate frosting into portions for various colors desired and, using a single drop of color at a time, knead food coloring gel into frosting until color desired is achieved. If frosting seems sticky, add a small amount of confectioner’s sugar until smooth.

Dust a sheet of waxed paper with confectioner’s sugar and get ready to start sculpting!

Add creations to decorate cakes, cupcakes, brownies or use as stand alone sweets. The possibilities are endless and incredibly tasty.