Description
This easy buttercream frosting recipe is perfect for sugar cookie decorating, offering a creamy, fluffy texture with a hint of vanilla and almond flavor. It’s simple to make and ideal for frosting 2 to 2.5 dozen average-sized cookies, with options to adjust the thickness and sweetness to suit your decorating needs.
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 a stiffer buttercream is desired
- 2 tsp vanilla extract
- 1 tsp almond extract (or 1/2 tsp for lighter almond flavor)
- 1 pinch salt (about 1/8 tsp)
- 1 tbsp French vanilla coffee creamer (optional; can substitute heavy cream with extra vanilla and almond extract to taste)
Instructions
- Beat Butter: 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 extracts. Beat for another 3-5 minutes until the mixture is light and fluffy.
- Add Powdered Sugar and Salt: With the mixer on low speed, slowly pour in powdered sugar along with the pinch of salt. Once incorporated, increase mixer speed to medium high and beat for 5 more minutes to create a smooth, fluffy frosting.
- Incorporate Creamer: Turn the mixer to low and pour in the coffee creamer or heavy cream substitute. Stir until combined, then run the mixer on low for another 3-5 minutes to remove the majority of air bubbles. For optimal decorating texture, hand mix a smaller amount using a silicone spatula by pressing the buttercream against the bowl sides to work out remaining air bubbles.
- Adjust Consistency: If frosting is too soft, add extra powdered sugar a few tablespoons at a time to stiffen and sweeten, or chill in the fridge for a few minutes and stir by hand before continuing.
- Frost and Store: Apply frosting to your cookies using your preferred method. For best freshness, eat within 3-5 days. Store in an airtight container at room temperature, or refrigerate to keep fresher for up to a week. Enjoy!
Notes
- This recipe yields enough buttercream to frost about 2 to 2.5 dozen average size cookies weighing between 1.5-1.8 oz each, depending on how thick you frost.
- This buttercream won’t crust or harden, so store decorated cookies in a single layer to avoid squishing the frosting.
- Using coffee creamer is optional; heavy cream can be substituted with additional extracts to adjust flavor.
Nutrition
- Serving Size: 2 tbsp (about 34g)
- Calories: 140
- Sugar: 18g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 0.2g
- Cholesterol: 20mg
