Recently opened whipping cream, to avoid waste, is used to make crispy butter cookies. It whips easily and is extremely easy to pipe. Suitable for beginners with zero failure rate, it will not burst the piping bag. After baking, the patterns remain clear, and the cookies are crumbly. Yields approximately 25-28 pieces per batch. Use a medium-sized 8-tooth piping nozzle.
Properly softened butter whips very well. Take the whipping cream out in advance to bring it to room temperature. When the ingredients are at similar temperatures, oil-water separation is avoided. Even with a 12V+50W wireless hand mixer, the whipping effect is excellent, resulting in smooth patterns.
Ingredients: Butter 100g, Powdered sugar 55g, Whipping cream 70g, Cake flour 150g.
Prepare ingredients and preheat the oven to 170°C (top and bottom heat). Cut the butter into pieces and soften it in advance until easily pierced. Prepare the multi-function rod for whipping the butter. Add powdered sugar to the softened butter and mix with a spatula to prevent the sugar from splattering during whipping.
Remove the Pinmo wireless hand mixer from the charging base. Press the display screen and adjust the speed using the dial (6 adjustable speeds). Use speed 5. Start whipping until the butter increases in volume and lightens in color. Although it is wireless, the whipping speed is efficient and fast. Pause and add the whipping cream in small batches. Each addition must be fully incorporated before adding the next, until all the cream is used. After whipping, the butter mixture should be smooth, glossy, light, and pale in color.
Sift the cake flour into the mixture. Use a spatula to cut and fold, pressing against the bowl’s edge, until no dry flour remains. Insert an 8-tooth piping nozzle into the piping bag and fill it with the batter. Push the batter forward using a scraper. Tighten the tail. Holding the bag vertically and suspended above the baking tray, pipe a continuous circle at a steady speed, pressing lightly downward at the end to prevent the batter from pulling up. Alternatively, pipe into strips.
Place into the preheated oven at the middle rack, with top and bottom heat at 170°C, and bake for 20 minutes. You may turn on the convection fan for more even browning. Once out of the oven and cooled, the cookies will become crispy. Store in an airtight container.
