Halloween Mummy Buttercream Frosting by @manningherkitchen

15 min
Easy

1 serving

🧈

110 g

Butter

🥛

30 ml

Cream

🍚

360 g

Powdered Sugar

🧂

0.4 g

Salt

🌼

7.5 ml

Vanilla Extract

🌰

1.3 ml

Almond Extract

✨

30 g

Eyeball Sprinkles

🍪

12

Gingerbread Cookies

Preparation Steps

  1. Step 1/10

    Place the softened unsalted butter in the large mixing bowl and beat it with the electric hand mixer on medium-high speed for 2 minutes, until lighter and fluffy.

    unsalted butter
    🥣large mixing bowl

  2. Step 2/10

    Pour in the heavy cream in a slow, steady stream. Beat on medium-high speed for 1 minute until smooth.

    heavy cream
    🥣large mixing bowl

  3. Step 3/10

    Add the vanilla extract, almond extract, and salt to the bowl. Beat until the flavorings are fully incorporated.

    vanilla extract
    almond extract
    salt
    🥣large mixing bowl
    🥄measuring spoons

  4. Step 4/10

    Turn off the mixer and scrape down the sides and bottom of the bowl with the rubber spatula.

    🥣large mixing bowl
    🥄rubber spatula

  5. Step 5/10

    Set the mixer to low speed and add the powdered sugar in 1/2-cup portions. Beat after each addition until no dry sugar remains.

    powdered sugar
    🥣large mixing bowl
    🥄measuring cups

  6. Step 6/10

    Beat the buttercream on medium-high speed for 2 minutes. Stop when it is smooth, pipeable, and stiff enough to hold its shape.

    🥣large mixing bowl

  7. Step 7/10

    Ensure the gingerbread cookies are completely cool and arrange them on a cooling rack or clean work surface.

    gingerbread cookies
    🧊cooling rack

  8. Step 8/10

    Cut the tip off the piping bag and fit it with the Wilton #47 piping tip. Fill the piping bag with the prepared buttercream.

    🛍️piping bag
    🔧Wilton #47 piping tip
    ✂️scissors
    🥄rubber spatula

  9. Step 9/10

    Pipe overlapping buttercream strips across each gingerbread cookie to create mummy bandages. Leave a small gap near the top for the eyes.

    gingerbread cookies
    🛍️piping bag
    🔧Wilton #47 piping tip

  10. Step 10/10

    Press 2 candy eyeballs into the unfrosted gap on each mummy cookie. Add Halloween sprinkles as desired while the buttercream is soft.

    candy eyeballs
    Halloween sprinkles

Composition

Ingredients

Types

Sweeteners, Seasonings, Flavorings, Baked goods

Ingredients

Butter, Cream, Powdered sugar, Salt, Vanilla extract, Almond extract, Eyeball sprinkles, Gingerbread cookies

Allergens

Tree nuts, Gluten, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

275 kcal

Macro nutrients

Protein: 2g, Carbohydrates: 43g, Total fat: 11g, Saturated fat: 7g, Fiber: 1g, Sugars: 34g

Nutritional Information

Minerals

Calcium: 30mg, Sodium: 105mg, Potassium: 45mg, Iron: 0.8mg

Vitamins

Vitamin A: 105mcg, Vitamin D: 0.2mcg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

large mixing bowl, rubber spatula, measuring cups, measuring spoons, piping bag, Wilton #47 piping tip, scissors, cooling rack

Appliances

electric hand mixer

Type

Type

Type Of Dish

Dessert, Cookie

Occasions

Halloween, Party, Holiday, Children's party

Origin

Source

Platform

instagram

Original Creator

@manningherkitchen

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Soft, Tender, Creamy, Smooth, Sturdy

Flavors

Sweet, Buttery, Vanilla, Almond, Warmly spiced, Gingerbread

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep in a cool, dry place,Avoid direct sunlight), fridge : 5 days (Store in an airtight container,Bring to room temperature for 15 min before serving), freezer : 2 months (Freeze in a single layer until firm,Transfer to a freezer-safe airtight container,Thaw in the refrigerator or at room temperature)