Sugar Cookie Frosting
A silky, sweet icing that enhances sugar cookies with a buttery, vanilla-scented flavor that feels like home.
Ingredients
Frosting Base
- 1 cup unsalted butter, room temperature Gives a rich, creamy base.
- 3 to 4 cups powdered sugar, sifted Adds the sweet, silky structure.
- 2 teaspoons pure vanilla extract The heart of sugar cookie frosting flavor.
- 2 to 4 tablespoons whole milk or heavy cream Controls spreadability and sheen.
- 1 pinch fine salt Balances the sweetness.
- few drops almond extract (optional) For depth.
- as needed gel food coloring (optional) For festive hues.
Instructions
Preparation
- In a large mixing bowl, beat the room-temperature butter with an electric mixer on medium speed until creamy and pale, about 2 minutes.
- Gradually add 2 cups of sifted powdered sugar and the vanilla, beating on low to combine. The mixture will look clumpy at first.
- Add 2 tablespoons of milk and a pinch of salt, then increase the mixer speed to medium-high. Beat until smooth and fluffy, scraping the bowl down once or twice.
- Taste the frosting. If it is not sweet or thick enough, add more powdered sugar, 1/2 cup at a time.
- Adjust the consistency: for a thicker, pipeable frosting, add another 1/2 cup of powdered sugar; for a spreadable glaze-like frosting, stir in up to 2 more tablespoons of milk.
- If using colors or extracts, add them now in small amounts and beat until even.
- Use immediately to frost cooled cookies, or transfer to piping bags for decorating. If the frosting becomes too soft, chill for 10 to 15 minutes and re-whip briefly.
Notes
Store leftover frosting in an airtight container for up to one week. Bring to room temperature and re-whip to restore fluffiness. Freeze frosting in a sealed container for up to 3 months. For storage, let it soften at room temperature for 20 to 30 minutes before re-whipping.