Sugar Cookie Frosting
A quick and easy frosting that adds a comforting, nostalgic sweetness to sugar cookies, perfect for any occasion.
Ingredients
Base Ingredients
- 1 cup Unsalted butter, softened Sub: margarine for dairy-free.
- 4 cups Powdered sugar, sifted Sub: superfine sugar blended for a less sweet option.
- 2 teaspoons Vanilla extract Sub: almond extract for variation.
- 2-4 tablespoons Heavy cream or milk Adjust for desired spreadability.
- 1 pinch Salt Balances sweetness.
Optional Variations
- Gel food coloring For coloring the frosting.
- Citrus zest For added flavor.
- Splash of maple syrup For variation.
Instructions
Preparation
- In a large bowl, use an electric mixer to beat the softened butter until it is light and fluffy, about 2 minutes.
- With the mixer on low, add the sifted powdered sugar one cup at a time to avoid a cloud of sugar, scraping the bowl as needed.
- Add vanilla extract and one tablespoon of cream or milk, then beat on medium until smooth.
- If the frosting is too thick, add another tablespoon of cream; if too thin, add a touch more powdered sugar.
- Add the pinch of salt and beat on high for 30 seconds until the frosting is glossy and smooth.
- If desired, add gel food coloring a drop at a time and mix until evenly tinted.
Serving
- Spread immediately on cooled cookies or transfer to a piping bag for decorating.
Notes
Store leftover frosting in an airtight container for up to one week in the refrigerator. Freeze for up to three months, thaw overnight before use.