Buttercream Icing with Hawaj
3 tablespoons salted butter softened
3 ½ cups powdered sugar
¼ cup cooled black tea (steep one black tea bag in 6oz. boiling water for 4-5 minutes. Let cool or chill)
1 teaspoon vanilla extract
1 teaspoon Hawaj
3 ½ cups powdered sugar
¼ cup cooled black tea (steep one black tea bag in 6oz. boiling water for 4-5 minutes. Let cool or chill)
1 teaspoon vanilla extract
1 teaspoon Hawaj
Place all the ingredients in a bowl, combine with an electric mixer on medium speed for 1 minute or until smooth.
This icing gives a unique twist to butter cookies. It compliments any pumpkin cookie, muffin or quick bread. Consider using this in a piping bag to decorate gingerbread cookies.