Buttercream Frosting 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.
- 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