I hope you lovelies are planning Christmas wisely this year and not leaving everything for the last minute. I have started shopping for my Christmas gifts for family and friends. This year, I’m thinking of making cookie jars with assorted cookies. I make a few batches of different cookies and then put four of each into the jars. That way, each jar gets a selection of cookies. Last year, I did the same, but with macarons. That was a huge hit. Who doesn’t like macarons? Right? So, this year, I think I’ll make the most popular Christmas cookie recipes on this blog. These are Linzer Cookies. Also, sandwich cookies are always popular with kids. And some fondant-decorated Christmas cookies that always look very festive. In addition, shortbread cookies are always a perfect tea-time treat. And my custard cookies just melt in your mouth delicious, while vanilla sugar cookies are my absolute favorite and no-fail recipe. And, of course, you can’t have a Christmas cookie jar without gingerbread cookies or my date roll cookies.
About this frosting
Now, let’s come back to this eggnog buttercream frosting. You must have seen my video for Christmas Eggnog Yule Log Cake by now. I used this eggnog frosting over that Christmas cake. And I also made these eggnog cupcakes, which were such a hit with everyone. I still want to share the buttercream frosting on its own because it does not necessarily have to accompany an eggnog cake or cupcakes. It can even be used on my vanilla or chocolate-flavored cake or cupcakes. You have to love eggnog to enjoy this buttercream. This one is made with homemade eggnog, and yes, it has some booze in it. The flavor is just so mesmerizing to me. Alcohol mixed with a little cinnamon and nutmeg in a drink that so thick and custard-like.
One buttercream recipe with many different flavors
By now you must have seen this recipe – one buttercream recipe with many different buttercream flavors. In it, I shared how you can create many different flavors from just one simple basic recipe. And it includes all buttercreams American, Swiss, Italian, German or French. I often get people who message if they can just add eggnog to these recipes. However, I do not recommend you do that. Let me explain. Making a flavored buttercream from scratch has the advantage that you can control the amount of liquid in it. This means that you can control the consistency of the buttercream. For example. If you add 1/4 cup eggnog to already prepared buttercream, the consistency will be soft and in some cases too soft. So you may not have a pipable buttercream frosting. In the video, you can see I that have added 1/2 a cup of eggnog to enhance the flavor and that is only possible because we make this buttercream from scratch.
Step-by-step instructions
In the bowl of a stand mixer with the paddle attachment, cream butter for a minute then, add the salt and vanilla extract. Followed by the eggnog. Add powdered sugar in three batches and combine well. Once all the powdered sugar is in, whip for three minutes until light and fluffy. Frost cake or cupcakes.
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