Ingredients
Buttercream Frosting Ingredients
- 1 ½ cups unsalted butter (room temperature)
- 5 cups confectioners’ sugar (sifted)
- 1 ½ teaspoons pure vanilla extract
- 2 to 3 tablespoons milk or heavy cream
- Food coloring (optional)
Instructions
- Cream the Butter: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, cream butter on medium-high speed for about 6 minutes until smooth and fluffy.
- Add Sugar: With the mixer on low speed, slowly add in the sifted confectioners’ sugar and continue beating until well blended and smooth.
- Add Vanilla and Liquid: Pour in the vanilla extract and 2 tablespoons of heavy cream or milk. Mix on low speed until the mixture is moistened and combined.
- Adjust Consistency: Add up to an additional tablespoon of heavy cream or milk as needed to reach your desired frosting consistency, mixing thoroughly after each addition.
- Whip the Frosting: Beat the frosting on high speed for about 5 minutes until it becomes light, smooth, and fluffy.
- Add Color (Optional): If desired, add food coloring starting with 1-3 drops and mix until evenly incorporated. Divide the frosting into separate bowls to create multiple colors if preferred.
- Frost the Cookies: Spread or pipe the frosting onto fully cooled no-spread sugar cookies for best results.
Notes
- Ensure the butter is at room temperature to achieve a smooth frosting.
- Sift the confectioners’ sugar to avoid lumps in the frosting.
- Adjust the amount of milk or cream to get a spreadable or piping consistency depending on your needs.
- Use gel food coloring for vibrant colors without thinning the frosting.
- Frost cooled cookies only to prevent melting or sliding of the frosting.
- Store leftover frosting covered in the refrigerator for up to one week and rewhip before use.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Frosting
- Method: Blending
- Cuisine: American
