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
Units
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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
