Rich and creamy Buttercream Frosting for Cookies is smooth and fluffy, and it sets up firm enough to stack up your cookies for storage.
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I feel like soft cookies need a soft topping, so I developed this fluffy buttercream to top my Soft Sugar Cookies. Buttercream Frosting for Cookies is a bit stiffer than you would ice a cake with. Though, it could be used for the decorations on the cake. You can pipe it onto the cookies or just spread it with a flat spatula.
Buttercream Frosting for Cookies makes enough to ice 2 dozen cookies. So, get ready for some decorating fun! This icing comes out cream-colored. I will nearly always dye the frosting with a drop or two of gel food coloring.
If you want pure-white frosting, then you will need to remove the butter and use ½ Cup of shortening total. Replace the Vanilla Extract with Vanilla Powder. This will yield a pure-white Buttercream Frosting for Cookies.
Things you’ll Need: flat spatula, hand mixer or stand mixer (#sponsored)
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Jump to RecipeServes: 24 Prep Time: 10 Minutes Cook Time: 0 Minutes
Ingredients:
- ¼ Cups Butter or Margarine
- ¼ Cups Shortening
- Pinch Kosher Salt
- ¼ teaspoons Vanilla Extract
- 2 Cups Powdered Sugar, sifted
- 2 teaspoons Water
Instructions:
- Beat Butter or Margarine with Shortening, Kosher Salt and Vanilla Extract using a handmixer or a paddle attachment on High until combined.
- Add Powdered Sugar. Start the mixer on low then increase it to mid to combine the sugar.
- Add the Water. If using, add the dye now also. Beat on high for 2 minutes for fluffy frosting. Do not overmix. If you overmix, the icing can become grainy instead of smooth.
- Completed buttercream can be stored in the fridge of the freezer. Just defrost and then beat for 1 minute before using. Once you ice the cookies, the frosting will set up fully in about half an hour to an hour, allowing you to stack the cookies.





📖 Recipe

Buttercream Frosting for Cookies
Equipment
- Flat Spatula
- Hand Mixer
- Stand Mixer
Ingredients
- ¼ Cups Butter or Margarine
- ¼ Cups Shortening
- Pinch Kosher Salt
- ¼ teaspoons Vanilla Extract
- 2 Cups Powdered Sugar sifted
- 2 teaspoons Water
Instructions
- Beat Butter or Margarine with Shortening, Kosher Salt and Vanilla Extract using a handmixer or a paddle attachment on High until combined.
- Add Powdered Sugar. Start the mixer on low then increase it to mid to combine the sugar.
- Add the Water. If using, add the dye now also. Beat on high for 2 minutes for fluffy frosting. Do not overmix. If you overmix, the icing can become grainy instead of smooth.
- Completed buttercream can be stored in the fridge of the freezer. Just defrost and then beat for 1 minute before using. Once you ice the cookies, the frosting will set up fully in about half an hour to an hour, allowing you stack the cookies.
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