These left over buttercream cookies are great to use up those random bits of leftover buttercream frosting that you’re not sure what else to do with.
Left Over Buttercream
When you're a cake maker you will often find yourself with little bits and pieces of leftovers. Such as Buttercream, frostings, ganache, fillings etc. But what to do with them? Well, obviously you could freeze them, or keep them refrigerated for a while. However, what if your buttercream if all kind of colours, that you're never going to use again? Why not make your leftover buttercream into leftover frosting cookies?
A couple of years ago I bought myself a small, chest freezer, which lives in our garage. I got fed up of keeping ganache and frostings etc, in the fridge, only for some of it to be binned after it wasn't used in time. The freezer has been a game changer. It's filled with cling film wrapped parcels of all weights and sizes. They're all labelled up with what they are and when they were made. It has kept my food waste down to a minimum and has got me out of a few tight holes when I realised, I didn't make enough ganache, haven't got enough cream, but need just a tiny bit more to finish a cake.
However, there are times when I've made a cake with all kinds of unusual colour buttercream frosting decorations on it. Some colours you know you're going to use again - Pink, White, Yellows etc. But then there are others when you've become a colour whizz and combined all kinds of shades to make something very specific for a very specific cake. These colours are rarely going to get used up, so what do you do with them? Make Leftover Frosting Cookies!
Buttercream Cookie Ingredients
Buttercream is already 2 of the crucial 4 ingredients needed to make cookies - butter and sugar. So just by adding the necessary amount of plain flour or all-purpose flour and egg you have scrummy cookie recipe to enjoy with the family.
In this recipe I am talking about classic buttercream, which some may call American Buttercream. I am assuming you are using a buttercream recipe of 1 part butter to 2 parts Icing Sugar. I haven't tried it with a meringue buttercream (yet). But give me time, and when I do, I'll be sure to report back! I also haven't tried chocolate buttercream, but I'm pretty certain that will work well and give you a cookie with a hint of chocolate flavour.
If you don't have any buttercream but still want to make these cookies just substitute the buttercream for 33gms of block butter and 66gms Icing Sugar. If you have too much buttercream then you can scale up the recipe to suit how much you have.
When I made mine I had a small parcel of white vanilla buttercream, and another of a teal green vanilla buttercream. Therefore, my cookies had a slight green tinge. To be honest, of all the colours, green was probably the least appetising, but there you go. Once they were baked and gold and crispy on the outside it didn't really matter anymore.
These cookies can be made Gluten Free by swapping the normal flour to a gluten free alternative. Likewise, they can be made dairy free if you used a plant based block butter in your buttercream.
I added chocolate chips to half of my mix, just to see how they tasted. And unsurprisingly, these were the better batch. Because most things taste better with chocolate!
They have a cake-like texture, almost the texture of soft sugar cookies. They're almost a mix between a cookie and a whoopie pie. But, however you want to describe them, there is no denying it, for left overs they are delicious.
How to make Left Over Buttercream Cookies
These Left Over Buttercream Cookies couldn’t be simpler. Start by making sure all of your ingredients are at room temperature.
Pre-heat you oven to 150c fan, 170c, 350f, GM4.
The first step is, in a large bowl, or a stand mixer with the paddle attachment, mix on medium speed to soften the buttercream frosting.
Add the flour and the egg and mix to a thick dough.
Lastly, if you're making chocolate chip cookies, add the optional chocolate chips and mix through by hand until well distributed. Milk, white or dark chocolate will all work fine.
Using an ice-cream scoop or cookie scoop, scoop out the dough onto a baking sheet lined with greaseproof or parchment paper. Allow room for them to spread a little in the oven.
Whilst you don’t have to chill them before baking, if you have time chilling cookie dough for 30 minutes is always a good addition to the process. It allows the fats in the butter to firm up. This means they won’t spread so much in the oven when you bake them. It also allows the outside to get crispy whilst the inside remains a little gooey.
Bake them in your preheated oven for 12-15 minutes, or until the edges start to turn golden brown and crispy.
Remove from the oven and allow to cool on the baking tray for 30 minutes before transferring them to a cooling rack to cool fully.
You could also dip them in melted chocolate if you wanted to be a little more fancy.
What can I do with left over buttercream
If you’re not wanting to make cookies, or have more leftover buttercream than you want to make into cookies. Here are a few suggestions of what else you can do with leftover buttercream:
- Freeze it. Buttercream will last up to 3 months in the freezer. Wrap it in clingfilm, or place in an airtight container, and mark on it what flavour it is and when you made it. Before using allow it to defrost to room temperature. Beat it to a spreading consistency before using.
- Keep it in the fridge. Prepare it in the same way as you would if you were freezing it and it will keep in the refrigerator for 2 to 3 weeks. Allow it to come back to room temperature before beating it to a good spreading consistency.
- Make it into a Drip or Glaze Icing. Melt a little in the microwave to a thick pouring consistency and you can use it as a drip or glaze icing on celebration cakes.
- Make Cake Pops or Cake Dough. This is a great way to not only use left over buttercream, but left over cake as well. Crumble up your cake offcuts and add a little buttercream. Mix it to a thick dough. This can be used for sculpting on cakes or rolled into balls for cake pops or truffles. This can also be frozen for up to 3 months if wrapped well.
Other Cookie recipes you might like to try:
Left Over Buttercream Cookies
- 100 gms Left Over Buttercream I am assuming your buttercream ratios are 1 part butter, to 2 parts Icing Sugar.
- 100 gms Plain Flour
- 1 Egg
- 50 gms Chocolate Chips Optional
- Pre heat your oven to 150c fan, 170c, 350f, GM4
- Line a baking sheet with baking parchment
- Soften your buttercream in a mixer by beating for a few minutes
- Add the flour and the egg and mix until just combined
- Add the chocolate Chips if you're using them, and mix until evenly distributed.
- Divide the mix into 6-7 balls and place them apart on a baking sheet. These cookies do spread a little
- Bake for 12-15 minutes, or until the edges are beginning to turn golden brown
- Remove from the oven and allow to cool a little before transferring to a cooling rack.
Have you Tried this recipe?
I would love to see it or hear about your experience of it.
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