If you love decorating sugar cookies as much as I do, then you’ll absolutely adore this Easy Buttercream Frosting for Sugar Cookies Recipe. It’s creamy, dreamy, and comes together with just a handful of simple ingredients. Whether you’re frosting for a holiday, birthday, or just because, this buttercream has been my go-to for years—it’s the perfect texture, easy to flavor, and honestly, it just melts in your mouth.
Why You’ll Love This Recipe
- Simple Ingredients: No fancy stuff—just butter, sugar, extracts, and a splash of creamer to keep things luscious.
- Perfect Texture: Light and fluffy, but holds up beautifully on your sugar cookies.
- Easy to Customize: Add more vanilla, swap extracts, or tweak thickness to match your vibe.
- No Fuss Decorating: Glides on smoothly for piping or spreading, making your cookies look like they came from a pro’s kitchen.
Ingredients You’ll Need
These ingredients come together harmoniously to give you a smooth, flavorful frosting that’s easy to whip up quickly. A few little tricks like choosing the right butter and creamer can make a real difference in texture and flavor, so I’ll share what works best for me as we go.
- Salted Butter: I use salted butter because it adds just the right hint of saltiness to balance the sweetness, but unsalted works if you prefer control over salt.
- Powdered Sugar: This is what creates that silky smooth, sweet frosting — make sure it’s sifted if you want to avoid any lumps.
- Vanilla Extract: Pure vanilla is my favorite for that warm, classic flavor base.
- Almond Extract: Just a touch adds a lovely depth—start with a little and adjust if you want it milder.
- Salt: A tiny pinch enhances the overall flavor without being noticeable.
- French Vanilla Coffee Creamer: This is a little secret I discovered—it keeps the buttercream smooth and adds subtle creaminess. You can substitute heavy cream, but I love the flavor the creamer brings.
Variations
I love how adaptable this Easy Buttercream Frosting for Sugar Cookies Recipe is—you can easily customize it depending on what you have on hand or the flavor you’re craving. I often tweak it with different extracts or swap out ingredients to make it just right for every occasion.
- Flavored Extracts: Swap almond for peppermint around the holidays or lemon extract for a bright pop in springtime. I once tried coconut extract for a tropical twist and it was a hit!
- Dairy-Free Version: Use a dairy-free butter substitute and coconut creamer to make this frosting suitable for those with dietary restrictions.
- Thicker Frosting: If you want a stiffer frosting for piping intricate designs, add an extra tablespoon or two of powdered sugar—I do this when I’m making decorated cookies that need standing edges.
- Colors: Mix in gel food coloring for fun, vibrant shades without watering the frosting down. My kids love helping me pick colors.
How to Make Easy Buttercream Frosting for Sugar Cookies Recipe
Step 1: Beat the Butter Until Creamy and Fluffy
This step is where the magic begins! I like to use butter that’s just slightly cooler than room temperature—it beats better without getting greasy or too soft. Using an electric mixer on medium-high speed, beat the butter for about a minute until it’s smooth and just starting to get fluffy. Don’t forget to scrape down the bowl halfway through to make sure everything incorporates evenly.
Step 2: Add Your Extracts and Keep Beating
Next, pour in the vanilla and almond extracts. I love the combo—it gives this buttercream that warm, slightly nutty flavor that complements sugar cookies perfectly. Beat it for 3 to 5 minutes until the mixture turns lighter in color and super fluffy. This fluff factor is key for that spreadable, airy texture you want.
Step 3: Slowly Mix in the Powdered Sugar and Salt
On a low mixer speed, gradually add in your powdered sugar along with a tiny pinch of salt. This slow addition helps prevent a powdered sugar cloud in your kitchen—it’s saved me many a time! Once it’s mostly combined, crank the speed up to medium-high again and beat for about 5 minutes. You’ll notice the frosting becoming more structured and easier to work with.
Step 4: Add Creamer and Smooth Out Air Bubbles
Turn the mixer down to low and pour in the French vanilla coffee creamer (or heavy cream if you’re using that). Mix until combined, then let the mixer run on low for another 3 to 5 minutes to let most of the bubbles pop out. When I want perfectly smooth frosting for piping, I like to hand mix a smaller batch with my spatula—pressing it against the sides of the bowl to work out any stubborn air pockets.
Step 5: Adjust the Thickness if Needed
If your frosting feels a bit too soft, don’t worry! You can easily make it stiffer by adding a couple more tablespoons of powdered sugar—which will also boost the sweetness slightly—or chill it in the fridge for 10 to 15 minutes. Just stir it by hand afterward before frosting your cookies, and you’ll have the perfect consistency.
And that’s it! Grab your sugar cookies and have fun frosting away.
Pro Tips for Making Easy Buttercream Frosting for Sugar Cookies Recipe
- Butter Temperature Matters: I learned that slightly colder butter makes beating easier and results in fluffier frosting—not too soft, or it’ll turn greasy.
- Slow and Steady Sugar: Adding powdered sugar in small amounts on low speed avoids a sugar dust storm in your kitchen—trust me, I’ve tried it both ways!
- Creamer for Creaminess: Using French vanilla coffee creamer gives the frosting a lovely subtle flavor and smooth texture—try it if you want something special.
- Avoid Overbeating: Overmixing after adding liquid can introduce too many air bubbles—hand stirring a little helps get rid of them and makes frosting easier to pipe.
How to Serve Easy Buttercream Frosting for Sugar Cookies Recipe
Garnishes
I usually keep it simple with a sprinkling of colored sugar or tiny nonpareils, but sometimes I go all out with edible glitter or delicate flower-shaped sprinkles. These garnishes add just the right pop to make each cookie extra festive. My kids love picking out their favorite toppings!
Side Dishes
A warm cup of tea or a glass of cold milk pairs beautifully with these frosted sugar cookies. I also like serving them alongside a bowl of fresh berries—it balances the richness and adds a burst of freshness. Perfect for cozy afternoon gatherings.
Creative Ways to Present
For birthdays, I’ve piped fun shapes like flowers or stars using different colored buttercreams and used piping bags with various tips. Another favorite trick is layering cookies on tiered stands and adding fresh herbs or edible flowers around them for a rustic-chic vibe that impresses every time.
Make Ahead and Storage
Storing Leftovers
I store leftover frosting in an airtight container at room temperature if I plan to use it within a few days. For me, this keeps it soft and ready to spread without needing any extra work. Just give it a quick stir before using if it seems a little settled.
Freezing
Freezing this buttercream works surprisingly well! I pop it into a freezer-safe container, and when I’m ready to use it, just thaw it overnight in the fridge and then bring it to room temp before stirring. It’s saved me on more than one occasion when I had extra leftover.
Reheating
To revive chilled or thawed frosting, I let it sit at room temperature until soft—usually about 30 minutes—and then whip it briefly with a mixer to get back that fluffy texture. If it’s a bit too soft, chilling it for a short while refreshes its shape perfectly.
FAQs
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Can I make this Easy Buttercream Frosting for Sugar Cookies Recipe ahead of time?
Absolutely! You can prepare the buttercream a day or two in advance and store it in an airtight container at room temperature or in the fridge. Just give it a good stir or re-whip with a mixer before frosting your cookies to restore its creamy texture.
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What if my frosting is too soft or too stiff?
If it’s too soft, add a few tablespoons of powdered sugar or chill it briefly in the fridge. If it’s too stiff, add a splash more creamer or let it sit at room temperature for a few minutes, then stir to soften it up.
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Can I use unsalted butter instead of salted?
Yes! Using unsalted butter is perfectly fine—just add a small pinch of salt to your frosting to balance out the sweetness and enhance the flavors.
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Will this buttercream crust and stack on cookies?
This particular buttercream doesn’t crust or harden, which makes it deliciously soft but means you should store decorated cookies in a single layer to avoid squishing the frosting.
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Can I color this frosting?
Definitely! Gel food coloring works best because it adds vibrant color without changing the frosting’s consistency.
Final Thoughts
I absolutely love how this Easy Buttercream Frosting for Sugar Cookies Recipe turns out every single time. It’s simple enough to whip up on a whim, yet versatile enough to customize for any occasion. When I first tried this recipe, it quickly became my family’s top pick for cookie decorating, and I know you’ll enjoy it just as much! Whether you’re piping delicate details or spreading it on thick, this buttercream makes your sugar cookies truly shine—give it a try and let me know your favorite way to use it!
Print
Easy Buttercream Frosting for Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 cups (1 lb 14 oz)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This easy buttercream frosting recipe is perfect for decorating sugar cookies with a smooth, creamy texture and a balanced vanilla and almond flavor. It whips up quickly using simple ingredients and can be adjusted for consistency, making it ideal for both spreading and piping decorations.
Ingredients
Buttercream Frosting Ingredients
- 12 oz softened salted butter (1 1/2 cups)
- 17 oz powdered sugar (4 cups, plus additional tablespoons if stiffer buttercream is desired)
- 2 tsp vanilla extract
- 1 tsp almond extract (or 1/2 tsp for lighter almond flavor)
- 1 pinch salt (about 1/8 tsp)
- 1 tbsp French vanilla coffee creamer (optional, can substitute heavy cream and add extra vanilla and almond extract to taste)
Instructions
- Beat the Butter: Beat slightly colder than room temperature butter in the bowl of an electric mixer on medium high speed for 1 minute. Scrape down the bowl to ensure even mixing.
- Add Flavoring: Add vanilla and almond extracts to the butter, then beat on medium high for another 3-5 minutes until the mixture becomes light and fluffy.
- Incorporate Sugar and Salt: Lower the mixer speed to low and slowly pour in the powdered sugar along with the pinch of salt. Once combined, increase the speed to medium high and beat for 5 more minutes until smooth.
- Add Creamer and Deflate Air Bubbles: With the mixer on low speed, pour in the coffee creamer or heavy cream. Stir to combine, then continue mixing on low for an additional 3-5 minutes to reduce air bubbles. For optimal texture, gently hand mix the buttercream with a silicone spatula pressing against the bowl sides.
- Adjust Consistency: If the frosting feels too soft, add a few tablespoons more powdered sugar to stiffen (this will sweeten it slightly), or chill the frosting in the fridge for a few minutes and stir before proceeding.
- Frost and Store: Use your preferred method to frost sugar cookies. Consume within 3-5 days. Store frosting in an airtight container at room temperature or refrigerate for longer freshness up to a week.
Notes
- This recipe yields enough frosting for about 2-2.5 dozen average-sized sugar cookies (1.5-1.8 oz each), depending on thickness of frosting applied.
- The buttercream will not crust or harden, so for stacking decorated cookies, arrange them in a single layer to avoid squishing the frosting.
- Using coffee creamer adds a subtle vanilla note; heavy cream may be used as a substitute, adjusting extracts to maintain flavor balance.
Nutrition
- Serving Size: 2 tablespoons (about 30g)
- Calories: 140
- Sugar: 20g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 0.2g
- Cholesterol: 15mg
