Easy Buttercream Frosting for Sugar Cookie Decorating
Whip up this easy buttercream frosting with vanilla and almond flavor, and a creamy delicious texture to decorate your sugar cookies! Perfect for piping, spreading, palette knife work, and more to show off your decorating style whether you're a beginner or a pro.
Ingredients
Please note that if you use the recipe scaling function, it will only effect the amount on the left. The notes I've added towards the right side of the ingredient with unit conversions will not change.
- 12 oz softened salted butter 1 ½ cups
- 17 oz powdered sugar (plus an additional few tbsp if stiffer buttercream is desired) 4 cups
- 2 tsp vanilla extract
- 1 tsp almond extract (or 1/2 tsp for lighter almond flavor)
- 1 pinch salt 1/8 tsp ish
- 1 tbsp french vanilla coffee creamer Optional sub. heavy cream and add extra vanilla and almond extract to taste
Instructions
- Beat slightly colder than room temperature butter in the bowl of an electric mixer on medium high for 1 minute. Scrape down the bowl and add vanilla and almond extract, and beat for another 3-5 minutes until light and fluffy.
- With the mixer on a low speed, slowly pour in the powdered sugar along with the pinch of salt. Once the dry ingredients have been incorporated, turn the mixer up to medium high and beat for 5 more minutes.
- Turn the mixer on low, pour in the coffee creamer (or heavy cream). Stir until combined, and then allow the mixer to run on a low speed for another 3-5 minutes to remove the majority of the air bubbles. (For optimal decorating texture, use a silicone spatula to hand mix a smaller amount in a bowl pressing the buttercream against the sides to work out air bubbles.)
- If the frosting feels too soft for your liking, you can either add a few more tablespoons of powdered sugar to stiffen it up (which will also make it a bit sweeter), or you can chill it in the fridge for a few minutes as needed to firm it up a bit, and then stir by hand before continuing.
- Frost cookies in your preferred method, and eat within 3-5 days. Store in an airtight container at room temp, or store in the fridge to keep them fresher for up to a week. Enjoy!
Notes
This buttercream makes enough to frost about 2-2.5 dozen average size cookies (1.5-1.8oz) depending on how thick your frosting is.
This buttercream will not crust/harden for stacking. Store decorated cookies in a single layer to avoid squishing the buttercream.
Tried this recipe?Let us know how it was!