Delicious Sugar Cookie Frosting Recipe for Perfect Decorating
Unlock the secret to beautifully decorated sugar cookies with this classic buttercream frosting recipe. It's perfectly balanced for a smooth, pipeable consistency that sets wonderfully, yet remains delightfully soft when eaten. This recipe is your go-to for vibrant, professional-looking cookie creations every time.
Prep Time
15 minutes
Cook Time
0 minutes
Total Time
15 minutes
Servings
Enough for approximately 2-3 dozen standard sugar cookies
Keywords
Why This Recipe Delivers
- Achieves a perfect balance of creamy texture and stable consistency for decorating.
- Quick to prepare, making it ideal for impromptu baking sessions.
- Easily customizable with various flavor extracts and food colorings.
- Sets with a slight crust, protecting your decorated cookies while keeping them soft.
- A versatile frosting, perfect for any occasion from holidays to everyday treats.
Ingredients
- 226g (1 cup) unsalted butter, softened to room temperature
- 360g (3 cups) powdered sugar, sifted
- 30ml (2 tablespoons) heavy cream, plus more as needed
- 5ml (1 teaspoon) pure vanilla extract or other desired flavorings
- 1 pinch fine sea salt
- Gel food coloring, as desired (optional)
Instructions
- In a large mixing bowl, preferably with a stand mixer fitted with the paddle attachment, or using a hand mixer, place the softened unsalted butter. Begin beating on medium-high speed for 2 to 3 minutes until the butter transforms into a light, fluffy, and noticeably pale consistency. This aeration is crucial for a light frosting.
- Reduce the mixer speed to low. Gradually add the sifted powdered sugar, one cup at a time, allowing each addition to be fully incorporated before adding the next. This slow addition prevents a cloud of sugar and ensures a smooth, lump-free base.
- Once all the powdered sugar is mixed in, add the vanilla extract and the initial 15ml (1 tablespoon) of heavy cream. Increase the mixer speed to medium-high and beat for another 1 to 2 minutes until the frosting is smooth and well combined.
- Assess the consistency of the frosting. If it appears too thick for piping or spreading, add the remaining heavy cream, 5ml (1 teaspoon) at a time, until your desired consistency is achieved. If it accidentally becomes too thin, incorporate a small amount of additional sifted powdered sugar until it thickens appropriately.
- If you wish to color your frosting, divide it into separate bowls. Add a tiny amount of gel food coloring to each portion, mixing thoroughly until a uniform color is achieved. Remember that gel colors are highly concentrated, so start with a very small amount.
- Transfer the frosting to a piping bag fitted with your chosen tip, or simply use an offset spatula to frost your completely cooled sugar cookies. Allow the decorated cookies to set at room temperature for a few hours. This allows the frosting to form a slight crust, making them easier to handle and stack.
Tools You’ll Need
- Large mixing bowl
- Electric stand mixer or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Sifter (for powdered sugar)
- Piping bags and tips (optional, for decorating)
Essential Success Tips
- Ensure your butter is truly at room temperature; it should be soft enough to indent easily but not melted or greasy. This is key for a fluffy frosting.
- Always sift your powdered sugar to prevent lumps and ensure a silky-smooth frosting texture.
- When adding cream, do so gradually. It's easier to add more liquid than to fix an overly thin frosting.
- If coloring, use gel food coloring instead of liquid drops. Gel colors are more vibrant and won't thin out the frosting consistency.
- Make sure your sugar cookies are completely cooled before frosting to prevent the frosting from melting or sliding off.
Professional Cooking Secrets
- For an extra-silky mouthfeel, once all ingredients are combined, switch to the paddle attachment and beat the frosting on the lowest speed for an additional 2-3 minutes. This 'burnishing' removes any lingering air bubbles and enhances smoothness.
- To achieve crisp, defined lines when piping, ensure your frosting is slightly on the stiffer side. If you're doing flood work, thin a portion with a tiny bit more cream until it's the consistency of honey.
- Experiment with different flavor extracts beyond vanilla, such as almond, lemon, or peppermint, to match the cookie's flavor profile or theme.
Notes
- Storage: Store leftover frosting in an airtight container in the refrigerator for up to one week. Bring to room temperature and re-whip briefly before using.
- Variations: For a chocolate buttercream, melt 60g (2 ounces) unsweetened chocolate and cool slightly, then beat into the finished frosting. For a citrus twist, add 5ml (1 teaspoon) of lemon or orange zest and 15ml (1 tablespoon) of fresh juice in place of some cream.
Frequently Asked Questions
Why is my frosting grainy?
Grainy frosting is usually due to unsifted powdered sugar or sugar that hasn't fully dissolved. Ensure you always sift your powdered sugar and allow enough mixing time for it to fully incorporate.
How can I prevent the frosting from melting on warm cookies?
It is absolutely critical that your cookies are completely cool before frosting. Even slight warmth will cause the buttercream to melt, slide, or become greasy. If you're in a hurry, you can place cooled cookies in the freezer for a few minutes before frosting.
Can I make this frosting dairy-free?
Yes, you can substitute the unsalted butter with a plant-based butter alternative and use a dairy-free heavy cream substitute. The texture and flavor will be very similar.
Nutrition Facts (Per Serving)
Approximate per 1 tablespoon serving: Calories: 90, Total Fat: 5g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 5mg, Total Carbohydrates: 12g, Sugars: 12g, Protein: 0g.
Allergy Information
Contains dairy. For a dairy-free version, substitute unsalted butter with a plant-based butter alternative and use dairy-free heavy cream.
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