Buttercream Frosting for Cookies

Buttercream Frosting for Cookies

Use this buttercream frosting for sugar cookies or sugar cookie bars, or cupcakes! This frosting is seriously the best!!

Course Dessert, Frosting

Cuisine American

Prep Time 10

Total Time 10

Servings serving

Calories 3723kcal

Author Whitney Wright

Ingredients

1 cup unsalted butter softened to room temperature
4 cups powdered sugar divided
4 tablespoons heavy cream divided
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 teaspoon almond extract
scant 1/2 teaspoon salt
gel food coloring optional

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute or until light and fluffy.
Add 2 cups of powdered sugar, 2 T heavy cream, vanilla, coconut, almond extract, and salt and beat again until combined and fluffy about 1-2 minutes on medium speed. Scrape down the sides of the bowl with a rubber spatula.
Add the remaining 2 cups of powdered sugar and 2 T heavy cream and beat until light and fluffy, about 1-2 minutes. Add the gel food coloring, several drops until your desired color is reached.
Frost sugar cookies, sugar cookie bars etc. Will frost 1 13x9 sugar cookie bar recipe or 2.5-3 dozen sugar cookies, depending on the size of the cookies.
Store left over frosting in an airtight container in the fridge for 1 week, or on the counter for 2-3 days. If you store it on the counter the frosting may need to be whipped again before frosting cookies, and you may have to add powdered sugar if the frosting became a little slack.

Notes

Store leftover frosting in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. Remove and let thaw in the fridge overnight. Remove and let come to room temperature.

Beat up the frosting after being chilled to return to a smooth and spreadable consistency.

Nutrition