Sugar Cookie Frosting
Yield: 32 servings
Calories: 64kcal
A tasty sugar cookie frosting recipe that you can easily customize the color and flavor. Use it to make fun designs or top it with sprinkles.
Ingredients
- 6 tablespoons (85 g) unsalted butter, softened to 64 to 67ºF (17 to 19ºC)
- 3 cups (339 g) powdered sugar
- 3 tablespoons (45 ml) milk, divided
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Whip the Butter - In a stand mixer fitted with the paddle attachment, mix the softened butter on medium-high speed (setting 8) until smooth, about 30 seconds. Scrape down the sides of the bowl.
- Add the Sugar and Milk - Add the powdered sugar, 2 tablespoons of milk, and vanilla extract. Mix on the lowest speed (stir setting) until combined, 15 seconds. Mix on medium-high speed (setting 8) until fluffy, 2 minutes. Scrape down the bowl halfway through mixing. Add 1 tablespoon of milk, and mix on medium-high speed (setting 8) until smooth and fluffy, 15 to 30 seconds.
- Adjusting the Consistency - For a Thinner Frosting: Add an additional 1 teaspoon of milk, mix on medium-high speed for 15 seconds. Add more milk until the desired consistency is reached.For a Thicker Frosting: Add in 1 tablespoon of powdered sugar, mix on medium-high speed (setting 8) until smooth, about 15 seconds. Add more powdered sugar until the desired consistency is reached.
- Decorate - Use the frosting as is, or add gel coloring or food coloring and mix until combined. Use immediately or cover with plastic wrap. Refrigerate if not using right away.
Notes
- Yield: About 2 cups of frosting
- Serving Size: 1 tablespoon
- Storing: In an airtight container in the refrigerator for up to 5 days.
- Make ahead: Leave on the countertop until spreadable, just under room temperature, about 1 hour. Stir before using.
Nutrition
Calories: 64kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 1mg | Potassium: 2mg | Sugar: 11g | Vitamin A: 68IU | Calcium: 2mg | Iron: 1mg
Recipe Link