Frosting For Sugar Cookies

1. 1

   Beat together butter, vanilla, 1 tablespoon cream, and a half cup powdered sugar; stir in a few drops food coloring - The color should be somewhat darker than desired, because it will lighten up as you add more cream and sugar to the frosting.

2. 2

   Add alternating portions of 1-2 tablespoons cream then a half cup powdered sugar; beating after each addition until well blended.

3. 3

   Continue adding and beating in portions of cream then powdered sugar until you have incorporated all the ingredients; stir in additional cream or powdered sugar if necessary.

4. 4

   You may vary the amounts of cream and/or powdered sugar to achieve desired frosting amount and consistency - Your choice of a nice and thick frosting, a very thin glaze, or anything in between is possible.

5. 5

   Spread finished frosting onto cooled sugar cookies; candy sprinkles are best added as each cookie is frosted - They seem to adhere better that way.

6. 6

   NOTE: Regular or evaporated milk, whipping cream, whipped cream, or even sour cream - whatever you've got in the fridge - may be substituted (I've subbed in each of these at times) for the half & half.

* Per serving · 4 servings · Values may vary.