Description
This Sugar Cookie Frosting is smooth, creamy, and perfect for decorating cookies. It hardens just enough for stacking but stays soft and flavorful for eating. With a buttery vanilla taste, it pairs beautifully with your favorite sugar cookies and can be tinted with food coloring for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter (softened)
- 4 cups powdered sugar (sifted for best results)
- 2–4 tablespoons milk (adjust for desired consistency)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt (optional, to balance sweetness)
- Food coloring (optional)
Instructions
- Cream the butter: In a large bowl, use a hand or stand mixer to beat the softened butter until smooth and creamy (about 2–3 minutes).
- Add powdered sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Scrape down the sides of the bowl as needed.
- Incorporate liquid: Add 2 tablespoons of milk, vanilla extract, and salt. Beat on medium speed until combined. If the frosting is too thick, add milk 1 teaspoon at a time until the desired consistency is reached.
- Color the frosting: Divide the frosting into bowls and mix in food coloring as desired. Use gel food coloring for vibrant hues without affecting the consistency.
- Frost the cookies: Spread or pipe onto cooled sugar cookies. For a smooth finish, use an offset spatula or piping bag with a fine tip.
- Set the frosting: Allow the frosted cookies to sit at room temperature for 1–2 hours to let the frosting slightly harden, making them stackable.
Notes
- Substitute almond or lemon extract for vanilla to create unique flavors.
- For a glossier finish, mix in 1 tablespoon of light corn syrup.
- Store leftover frosting in an airtight container in the refrigerator for up to a week. Let it come to room temperature and re-whip before using.