The BEST Buttercream Frosting for Sugar Cookies (that hardens!)
Looking for the best tasting buttercream frosting for sugar cookies, but one that actually hardens, too? This is your recipe! This AMAZING buttercream icing recipe, made without corn syrup, is PERFECT for decorating sugar cookies and cutout cookies, and it tastes DELICIOUS!
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Servings: 24 Enough frosting for about 24-30 sugar cookies
Equipment
Ingredients
- 12 tbsp COLD unsalted butter chopped into about 8 pieces
- 5 c powered sugar
- 5 tbsp heavy cream
- 3 tsp vanilla extract
- 1/4 tsp salt
- Gel food coloring
Instructions
- In a stand mixer using the paddle attachment, whip the butter on medium-high speed for about 4 minutes until really creamy.
- While mixing on low, gradually mix in powdered sugar, occasionally scraping the bowl. Mix together for about 2-3 minutes. The frosting will be quite clumpy – don’t worry! We'll make it creamy in just a sec!
- While continuing to mix, add in the cream 1 tbsp at a time. You really should only need 5 tbsp of cream – just continue to mix together and the frosting WILL get creamy! Mix in the vanilla & salt - continue to beat for another few seconds to ensure the vanilla and salt are fully mixed in.
- Color frosting as desired with gel food coloring. Spread frosting on sugar cookies soon after making the frosting – it will start to harden after an hour or two.
Notes
See the post for more details and step-by-step visuals & explanations!