Buttercream for Cookies

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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Serves: 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:  

1. Beat Butter or Margarine with Shortening, Kosher Salt and Vanilla Extract using a handmixer or a paddle attachment on High until combined.
2. Add Powdered Sugar.  Start the mixer on low then increase it to mid to combine the sugar.
3. 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.
4. 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

Course: Dessert

Cuisine: American, Dairy-free, Gluten-free, Kosher, Pescatarian, Vegetarian

Keyword: Building Blocks, Chanukah, Dairy, Husband-approved, Indulgent, Kid-friendly, Make-ahead, Milchig, Nut-free, Wheat-free

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 24

Calories: 75kcal

Rich and creamy Buttercream Frosting for Cookies is smooth and fluffy, and it sets up firm enough to stack up your cookies for storage.

Print Recipe

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.

Nutrition

Sodium: 6.6mg | Sugar: 9.8g | Cholesterol: 5.1mg | Calories: 75kcal | Fat: 4.1g | Carbohydrates: 10g