Description
This Easy Buttercream Frosting recipe is perfect for decorating sugar cookies with a smooth, creamy texture and a delicate vanilla-almond flavor. Made with softened salted butter, powdered sugar, vanilla and almond extracts, and optional coffee creamer for extra creaminess, it whips up light and fluffy, ideal for spreading or piping on cookies. The recipe yields about 4 cups—enough to frost 2 to 2.5 dozen average-sized cookies—and can be adjusted in sweetness and stiffness to suit your decorating needs.
Ingredients
Units
Scale
Buttercream Ingredients
- 12 oz (1 1/2 cups) softened salted butter
- 17 oz (4 cups) powdered sugar (plus additional tbsp if stiffer frosting is desired)
- 2 tsp vanilla extract
- 1 tsp almond extract (or 1/2 tsp for lighter almond flavor)
- 1 pinch salt (approximately 1/8 tsp)
- 1 tbsp French vanilla coffee creamer (optional; can substitute heavy cream with extra vanilla and almond extract to taste)
Instructions
- Beat Butter: Beat slightly colder than room temperature softened salted butter in the bowl of an electric mixer on medium-high speed for 1 minute. Scrape down the bowl to ensure even mixing.
- Add Extracts: Add vanilla and almond extracts, then continue to 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 all dry ingredients are incorporated, increase mixer speed to medium-high and beat for 5 more minutes to achieve a smooth, fluffy frosting.
- Add Creamer and Remove Air Bubbles: Turn mixer to low and pour in the French vanilla coffee creamer or substitute heavy cream. Mix until combined, then continue mixing on low speed for 3-5 minutes to remove most air bubbles. For the best decorating texture, optionally hand-mix a smaller amount with a silicone spatula by pressing the buttercream against the bowl sides to work out remaining air bubbles.
- Adjust Consistency: If frosting is too soft, add a few tablespoons more powdered sugar to thicken it (note this will increase sweetness) or chill in the refrigerator for a few minutes until firmer, then stir by hand before use.
- Decorate and Store: Use the buttercream to frost your cookies by your preferred method. Eat cookies within 3-5 days. Store frosted cookies in an airtight container at room temperature, or refrigerate to keep them fresh for up to a week. Avoid stacking decorated cookies to prevent squishing the buttercream.
Notes
- This recipe yields about 4 cups (1 lb 14 oz) of buttercream frosting, enough to frost 2 to 2.5 dozen average-sized sugar cookies (1.5-1.8 oz each), depending on desired frosting thickness.
- Buttercream does not crust or harden; store decorated cookies in a single layer to avoid damaging the frosting.
- Using French vanilla coffee creamer adds a subtle flavor and creamy texture, but heavy cream can be substituted with adjustments to vanilla and almond extracts.
- To stiffen frosting without adding more sugar, chilling briefly is effective.
Nutrition
- Serving Size: 2 tablespoons (about 30g)
- Calories: 140
- Sugar: 20g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 0.1g
- Cholesterol: 20mg
