Go Back
+ servings
Buttercream Frosting for Cookies by Candidly Delicious

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
Total Time: 10 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


  • Flat Spatula
  • Hand Mixer
  • Stand Mixer


  • ¼ Cups Butter or Margarine
  • ¼ Cups Shortening
  • Pinch Kosher Salt
  • ¼ teaspoons Vanilla Extract
  • 2 Cups Powdered Sugar sifted
  • 2 teaspoons Water


  • 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.


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