The Best Buttercream Frosting For Sugar Cookies

Do you need the perfect buttercream frosting to top your soft sugar cookies? Look no further—this is the best sugar cookie frosting you’ll ever make!

Whether you’re making cookies for Valentine’s Day, St. Patrick’s Day, Easter, Thanksgiving, Christmas, or any other special occasion, this is the best frosting! It’s not only delicious but also incredibly easy to work with, making decorating a breeze.

You can use this classic buttercream recipe on cutout cookies using less milk to make the icing firmer. Or, you can also use it on drop cookies by adding just a little bit more milk and making the icing less firm and easier to spread.

It’s not too sweet yet not too bland, it’s just right. 

Basic Ingredients

• 1 stick of room temperature butter (I use salted butter) if you do not use salted butter add a pinch of salt while mixing
• 4 cups powdered sugar
• 2-3 tablespoons of milk
• 2 teaspoons of imitation vanilla 
  • To make the frosting extra white do not use imitation vanilla, use 1 teaspoon of clear vanilla extract instead.

Equipment Needed

• Stand mixer or hand mixer with a large mixing bowl
• Silicone spatula
• Offset spatula or butter knife
• Piping bag (optional)
• Piping tips (optional)
• Gel food coloring (optional)
• Tooth pick (optional)

Step By Step Directions To Make Buttercream Frosting

1. In the bowl of a stand mixer using the paddle attachment, cream the butter and vanilla on medium-high speed for about 1.5 minutes until smooth and fluffy.
2. Reduce the mixer speed to low and gradually add 2 cups of powdered sugar. Allow it to blend in, then increase the speed to medium-high making sure everything is well incorporated.
3. Scrape down the sides of the bowl, add 1 tablespoon of milk, and blend again until smooth.
4. Add the remaining 2 cups of powdered sugar, starting on low speed to avoid a sugar cloud. Once incorporated, increase the speed to medium-high.
5. Add another tablespoon of milk and scrape down the sides of the bowl again. Blend on medium-high speed until the frosting is fluffy.
6. If the frosting is too thick, add the remaining tablespoon of milk, a little at a time, until you reach your desired consistency.

Your buttercream frosting is now ready to spread or pipe onto your favorite sugar cookies!

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Tips and Tricks for Getting the Right Consistency

• Use milk sparingly: Adjust the amount of milk based on how you plan to use the frosting. For example, if you’re decorating with gel food coloring and piping bags, use about 2 tablespoons of milk. This creates a firmer frosting that holds its shape.
• Consider piping bag warmth: When using a piping bag with tips, remember that holding the bag for extended periods warms up the frosting. If the frosting is too runny, it will become difficult to work with, so keep it slightly thicker for better control.
• For spreadable frosting: If you’re icing drop cookies using a butter knife or offset spatula, add a little more milk to achieve a softer, more spreadable consistency. This makes it easier to apply a smooth layer of frosting to the top of the cookie.
• Allow them to sit out: Do you want your cutout cookies to have a slight crust? The best way to achieve this is to allow the cookies to sit out for 10-30 minutes after being frosted. This will allow the buttercream icing to harden.
• Transporting: To avoid smashing the frosted sugar cookies, I transport mine in a single layer using cookie sheets or a pretty tray covered with plastic wrap.

By tweaking the milk, you’ll achieve the perfect consistency for all your decorating needs!

Tips For Decorating With Different Colors:

For the best results, I recommend using gel food coloring in a jar. Simply dip the tip of a toothpick or butter knife into the gel, then swirl it into your icing. Be sure to use a fresh toothpick or wipe off the butter knife each time you need more color.

Another great option is squirt gel food coloring, which eliminates the need for toothpicks or knives, making the process even easier.

When mixing colors, I prefer using a spoon and separate bowls. However, if you want the entire batch of buttercream frosting to be the same color, leave it in the mixing bowl, add the color of gel you want, and mix it on medium speed. Remember to avoid overmixing because the icing will get too soft.

While liquid food coloring is an option, I don’t recommend it. It can quickly turn sugar cookie icing into a soupy mess if you’re not careful. If liquid food coloring is all you have, make sure to keep the icing thicker before adding the drops, and avoid overmixing.

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