Description
A smooth and creamy buttercream frosting perfect for decorating sugar cookies. This easy-to-make frosting is light, fluffy, and customizable with vanilla and almond extracts, providing an ideal texture for spreading or piping. It stays fresh for several days and can be stored at room temperature or refrigerated.
Ingredients
Units
Scale
Buttercream Frosting Ingredients
- 12 oz softened salted butter (1 1/2 cups)
- 17 oz powdered sugar (4 cups) plus additional tablespoons if a stiffer buttercream is desired
- 2 tsp vanilla extract
- 1 tsp almond extract (or 1/2 tsp for a lighter almond flavor)
- 1 pinch salt (approximately 1/8 tsp)
- 1 tbsp French vanilla coffee creamer (optional; can be substituted with heavy cream plus extra vanilla and almond extract to taste)
Instructions
- Beat Butter: Beat the slightly colder than room temperature butter in the bowl of an electric mixer on medium high speed for 1 minute until creamy. Scrape down the bowl to ensure even mixing.
- Add Extracts: Add vanilla and almond extracts to the butter, then beat for another 3-5 minutes on medium high until the mixture is light and fluffy.
- Incorporate Powdered Sugar and Salt: With the mixer on low speed, slowly pour in the powdered sugar along with the pinch of salt. After the dry ingredients are blended in, increase the mixer speed to medium high and beat for 5 more minutes to achieve a smooth texture.
- Add Creamer and Remove Air Bubbles: Turn the mixer to low and pour in the coffee creamer (or heavy cream, if substituting). Stir until combined, then continue mixing on low speed for an additional 3-5 minutes to minimize air bubbles. For best decorating texture, hand mix a smaller amount using a silicone spatula by pressing the buttercream against the bowl sides, which helps release trapped air.
- Adjust Consistency: If the frosting is too soft, add a few tablespoons of powdered sugar to thicken (note this will make it sweeter), or chill the frosting in the refrigerator for a few minutes, then stir by hand before using.
- Frost and Store: Frost your sugar cookies using your preferred method. Consume within 3-5 days. Store in an airtight container at room temperature or refrigerate to keep fresh up to a week.
Notes
- This recipe yields enough frosting to frost approximately 2 to 2.5 dozen average size cookies (1.5 to 1.8 oz each), depending on how thick the frosting is applied.
- Buttercream does not crust or harden, so stack decorated cookies in a single layer to avoid squishing the frosting.
- For a firmer consistency ideal for piping intricate decorations, chilling between uses is recommended.
Nutrition
- Serving Size: 2 tablespoons (about 30g)
- Calories: 160
- Sugar: 20g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 0.2g
- Cholesterol: 25mg
