Description
This Easy Buttercream Frosting recipe is perfect for decorating sugar cookies with a smooth, creamy texture and a delightful vanilla-almond flavor. It’s simple to make using basic ingredients like butter, powdered sugar, and extracts, creating a light and fluffy frosting ideal for spreading or piping onto cookies. The frosting remains soft and flavorful, enhancing your cookie decorating experience.
Ingredients
Units
Scale
Buttercream Frosting
- 12 oz softened salted butter (1 1/2 cups)
- 17 oz powdered sugar (4 cups), plus additional tablespoons if firmer frosting 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 adjust vanilla & almond extract to taste)
Instructions
- Beat 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.
- Add Extracts and Beat: Add vanilla and almond extracts, then beat for another 3-5 minutes until the mixture is light and fluffy.
- Incorporate Sugar and Salt: With the mixer on low speed, slowly pour in the powdered sugar along with the pinch of salt. Once incorporated, increase the mixer speed to medium-high and beat for an additional 5 minutes.
- Add Creamer and Remove Air Bubbles: Turn the mixer to low and add the coffee creamer (or heavy cream substitute). Stir to combine, then mix on low speed for 3-5 minutes to eliminate most air bubbles. For best decorating texture, gently hand-mix a smaller portion with a silicone spatula, pressing the buttercream against the bowl sides to remove trapped air.
- Adjust Consistency if Needed: If the frosting feels too soft, add a few more tablespoons of powdered sugar to thicken, which will also sweeten it. Alternatively, chill the frosting in the refrigerator for a few minutes until firmer and then stir before use.
- Frost and Store: Frost cookies as desired. Consume the frosted cookies within 3-5 days. Store unused frosting in an airtight container at room temperature or refrigerate to keep fresh up to one week.
Notes
- This recipe yields enough buttercream to frost approximately 2-2.5 dozen average sized cookies (1.5-1.8 oz each), depending on frost thickness.
- The buttercream will not crust or harden, so stack decorated cookies in a single layer to prevent damage to the frosting.
Nutrition
- Serving Size: 2 tbsp (about 30g)
- Calories: 180
- Sugar: 25g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 0.2g
- Cholesterol: 20mg
