Looking for some sugar cookie frosting for you favorite sugar cookies? Here’s a simple and classic buttercream recipe that anyone can make.
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Sugar Cookies
Sugar cookies are one of my favorite kinds of cookies. Since I love them so much, most of the time I don’t even frost them. Instead, I just eat them right off the cooling rack and don’t share them. Seriously though, who doesn’t love a good sugar cookie?!
This is my favorite sugar cookie recipe!
Ingredients
You’ll need butter, milk, powdered sugar, vanilla extract, food coloring and a fun little thing called bakery emulsion if you’re feeling fancy.
*cue the Walker Hayes song that’s been stuck in my head since summer…
Emulsions are thicker than extracts and can be used in the same amounts in place of extracts. As a result it’s great for baking since the thicker consistency ensures the flavor doesn’t bake out as easily. I’ll definitely try that in the next cake I bake, or maybe even in my next batch of sugar cookies!
For this sugar cookie frosting recipe, I used a Princess Cake and Cookie Bakery Emulsion along with some regular vanilla extract. It has a slightly nutty flavor that I prefer hands down over almond extracts. A personal note: I cannot stand the taste of almond extract because it tastes like Jergen’s lotion smells to me… no thanks.
Mix it
Stir your milk, vanilla and emulsion into powdered sugar. I do this before bringing in the mixer because I don’t like watching powdered sugar all over. Use a hand mixer to combine softened butter to the powdered sugar mix. Add a drop or two of food coloring if desired and blend until smooth. If you need to thin down the frosting, add in a bit more milk about a teaspoon at a time.
I swear by my KitchenAid most of the time. But for small jobs like this sugar cookie frosting, a hand mixer is just easier. Ours snaps onto the top of its storage case. It’s super nice since I always know where the beaters and attachments are, and it’s not clunking around in the cabinet.
That’s it. Get busy frosting those sugar cookies. Maybe add a few sprinkles!
Buttercream frostings can be left at room temperature for about 3 days. So make sure to store your frosted cookies in an airtight container. Additionally, you can individually wrap the cookies in Saran for safe keeping. This makes them easier to store, or freeze and even share!
Some of the items I used to make this sugar cookie frosting recipe:
Sugar Cookie Frosting
Equipment
- Hand Mixer
Ingredients
- ⅓ cup butter softened
- ¼ cup milk
- 3½ cups powdered sugar
- ½ tsp vanilla extract
- ½ tsp cake and cookie emulsion
- 1-2 drops food coloring
Instructions
- Stir milk, vanilla and emulsion into powdered sugar.
- Add softened butter and use hand mixer to combine.
- Use 1-2 drops of food coloring if desired, and beat until smooth.
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