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Creamy Buttercream Frosting for Sugar Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 115 reviews
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 cups (1 lb 14 oz)
  • Category: Dessert Topping
  • Method: No-Cook
  • Cuisine: American

Description

This easy buttercream frosting recipe is perfect for sugar cookie decorating, providing a smooth, creamy, and flavorful topping. Made with softened salted butter, powdered sugar, vanilla and almond extracts, and an optional coffee creamer or heavy cream, it whips up light and fluffy for an ideal spreading or piping consistency. The buttercream remains soft and creamy for easy decoration but can be stiffened as needed. It yields enough to frost 2 to 2.5 dozen average-sized sugar cookies.

Ingredients

Units Scale

Buttercream Frosting Ingredients

  • 12 oz softened salted butter (1 1/2 cups)
  • 17 oz powdered sugar (4 cups; plus a few extra tablespoons if stiffer buttercream desired)
  • 2 tsp vanilla extract
  • 1 tsp almond extract (or 1/2 tsp for lighter flavor)
  • 1 pinch salt (approximately 1/8 tsp)
  • 1 tbsp French vanilla coffee creamer (optional; or substitute heavy cream and add extra vanilla and almond extracts to taste)

Instructions

  1. Beat the Butter: Beat slightly colder than room temperature salted butter in the bowl of an electric mixer on medium-high speed for 1 minute. Scrape down the sides of the bowl to ensure even mixing.
  2. Add Flavors: Add the vanilla and almond extracts and beat for another 3 to 5 minutes until the mixture is light and fluffy in texture.
  3. Incorporate Powdered Sugar: With the mixer on low speed, slowly add the powdered sugar along with the pinch of salt to prevent flying sugar dust. Once fully combined, increase the speed to medium-high and beat for an additional 5 minutes to achieve a smooth, airy consistency.
  4. Add Creamer and Remove Air Bubbles: Turn the mixer to low and pour in the coffee creamer or heavy cream substitute. Stir until incorporated. Continue mixing on low for 3 to 5 minutes to help remove most of the air bubbles, ensuring a smooth finish. For optimal decorating texture, hand mix a smaller amount using a silicone spatula by pressing the buttercream against the bowl’s sides to work out any remaining air bubbles.
  5. Adjust Consistency: If the frosting feels too soft, add a few more tablespoons of powdered sugar to thicken it, remembering this will increase sweetness slightly. Alternatively, chill the buttercream in the fridge for a few minutes to firm it up, then stir by hand before decorating.
  6. Frost the Cookies: Frost sugar cookies using your preferred method, such as spreading or piping. The buttercream should be used within 3 to 5 days.
  7. Storage: Store leftover frosting in an airtight container at room temperature for up to 3-5 days, or refrigerate to keep fresh for up to a week. Chill before use if refrigerated.

Notes

  • This buttercream makes enough to frost about 2 to 2.5 dozen average-sized sugar cookies weighing 1.5 to 1.8 ounces each, depending on frosting thickness.
  • The buttercream does not crust or harden, so stack decorated cookies carefully or store them in a single layer to avoid squishing the frosting.
  • Use a silicone spatula for hand mixing to minimize air bubbles for a smoother finish ideal for detailed decorating.

Nutrition

  • Serving Size: 2 tablespoons (about 30g)
  • Calories: 150
  • Sugar: 24g
  • Sodium: 90mg
  • Fat: 7g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 0g
  • Protein: 0.2g
  • Cholesterol: 20mg

Find it online: https://mealsbymia.com/creamy-buttercream-frosting-for-sugar-cookies-recipe/