Description
A classic, smooth buttercream frosting perfect for decorating sugar cookies, easy to pipe and customize with flavors and colors.
Ingredients
Scale
- 12 oz softened salted butter (1 ½ cups)
- 17 oz powdered sugar (4 cups, plus a few tbsp for stiffer frosting)
- 2 tsp vanilla extract
- 1 tsp almond extract (or ½ tsp for lighter flavor)
- 1 pinch salt (1/8 tsp)
- 1 tbsp French vanilla coffee creamer (optional, can substitute heavy cream)
Instructions
- Beat the softened butter in an electric mixer on medium high for 1 minute. Scrape down the bowl.
- Add the vanilla and almond extract, and beat for 3–5 minutes until light and fluffy.
- Slowly pour in the powdered sugar and salt on low speed. Once incorporated, increase to medium high and beat for 5 more minutes.
- Pour in the coffee creamer (or heavy cream) while mixing on low. Stir until combined, then beat on low for 3–5 minutes to remove air bubbles.
- If the frosting is too soft, add more powdered sugar or chill in the fridge for a few minutes before stirring by hand.
- Frost cooled cookies using your preferred method and eat within 3–5 days, storing in an airtight container.
Notes
For thinner piping, add more cream and beat until smooth. To achieve stiffer borders, add extra powdered sugar. Explore various flavors by substituting almond extract.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 15g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 15mg