Sugar Cookie Buttercream Frosting
This buttercream-style sugar cookie frosting is the perfect way to finish your favorite sugar cookies! This easy frosting can be piped or spread for easy decorating that tastes as good as it looks.
Servings 36
Ingredients
- 1 ½ cups unsalted butter room temperature
- 5 cups confectioners’ sugar sifted
- 1 ½ teaspoons pure vanilla extract
- 2 to 3 tablespoons milk or heavy cream
- Food coloring optional
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, cream butter on medium-high speed for about 6 minutes. With the mixer on low speed, slowly add in confectioners’ sugar, and continue beating until well blended.1 ½ cups unsalted butter, 5 cups confectioners’ sugar
- Add in vanilla and 2 tablespoons of heavy cream or milk. Mix on low speed until moistened.1 ½ teaspoons pure vanilla extract, 2 to 3 tablespoons milk or heavy cream
- Add up to an additional tablespoon of heavy cream or milk until you reach the desired consistency.
- Beat at high speed until frosting is smooth and fluffy; about 5 more minutes.
- If desired, use food coloring to color the full batch of frosting, or dividing the frosting into smaller bowls to create multiple colors in one batch. Start with 1-3 drops of food coloring, adding more as needed.Food coloring
- Spread or pipe frosting onto cooled no-spread sugar cookies.
Notes
- Makes enough frosting to generously top one batch of no-spread sugar cookies.
- Frosting can be made ahead of time. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month until ready to use. Let the frosting come to room temperature, then beat with an electric mixer for a few minutes before spreading or piping onto cookies.
