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Sugar cookies decorated with the best buttercream frosting

The Best Buttercream Frosting For Sugar Cookies

5 from 1 vote
This buttercream frosting is not only the best but also incredibly easy to work with! Perfect for cutout or drop sugar cookies, it spreads smoothly, pipes beautifully, and adds a delicious flavor to every bite.
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Prep Time 5 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 stick salted butter if you use unsalted butter add a pinch of salt
  • 4 cups powdered sugar
  • 2-3 tbsp milk
  • 2 tsp imitation vanilla if you use clear vanilla extract use 1 tsp

Equipment

  • 1 Stand mixer with paddle attachment or hand mixer
  • 1 Silicone spatula
  • 1 Offset spatula or butter knife for spreading
  • 1 Piping bag with piping tip if decorating cutouts

Method
 

  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.
  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 and mix for about until everything is incorporated.
  3. Scrape down the sides of the bowl with silicone spatula, 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 light and 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.
  7. Your buttercream frosting is now ready to spread or pipe onto your favorite sugar cookies!

Notes

  • Remember if you are doing cutout cookies you will want the icing a little thicker.
  • Put your frosted sugar cookies on a cookie sheet or a pretty tray and cover them with plastic wrap until ready to serve.
  • If you want a slight crust on the cookies leave them out for 10-30 minutes then cover them.
  • Store your buttercream icing in an airtight container for up to a week. Or store it in the freezer for a month.