Buttercream Frosting for Sugar Cookies
This Buttercream Frosting for Sugar Cookies is creamy, smooth and perfectly sweet with a texture that spreads easily yet sets beautifully.
Servings: 12 Cookies
Calories: 143kcal
Equipment
- Measuring Cups and Spoons
- Stand Mixer with Paddle Attachment
Ingredients
- 1 stick butter, salted softened (or unsalted)
- 230 grams icing sugar about 2 cups
- 1 tablespoon whole milk
Instructions
- Combine all frosting ingredients in the bowl of a stand mixer and cream together until smooth, about 3-4 minutes.
- Add extra milk, 1 teaspoon at a time, for a slightly thinner consistency. I have no problem piping it with the full tablespoon accounted for in the recipe.
- Pipe or spread onto cookies as desired.
Video
Notes
- Start with softened butter for the smoothest buttercream. It should give just a little when pressed but still hold its shape. Room temperature butter is too warm and shiny, which can make frosting grainy.
- Begin on low speed with the paddle attachment to avoid air bubbles, then increase to medium-high speed until smooth.
- Use a silicone spatula to clean the sides of the bowl so everything mixes evenly.
- Add a little bit more milk for softer frosting or more powdered sugar for thicker, sweeter frosting.
Nutrition
Calories: 143kcal | Carbohydrates: 19g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 5mg | Sugar: 19g | Vitamin A: 237IU | Calcium: 4mg | Iron: 0.01mg
