Whipped Sugar Cookie Frosting
A light and fluffy frosting perfect for topping sugar cookies, cupcakes, or cakes.
Equipment
- standing mixer
- Hand Mixer
Ingredients
- 1/2 cup unsalted butter, softened
- 2 1/2 - 3 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp almond extract optional
- 2-4 Tbsp heavy whipping cream
- food coloring if desired
- pinch of salt
- raw sugar for sprinkling
Instructions
- With a standing mixer or hand mixer, beat butter until light and fluffy (about 2 minutes).
- Add in powdered sugar, 1/2 cup at a time (beginning with only 2 1/2 cups of powdered sugar), beating well after each addition.
- Add in vanilla extract, almond extract, and 2 Tbsp of heavy whipping cream, beating well.
- If the frosting seems too thin, add in the remaining powdered sugar. If it's too thick, add in the remaining heavy whipping cream.
- Add in a pinch of salt to offset the sweetness of the frosting.
- If desired, add food coloring.
- Spread or pipe onto cookie.
- If desired, add a sprinkle of raw sugar on top.
- Enjoy!
- If making ahead of time, keep frosting in the fridge, and then let the frosting come to room temperature before spreading onto cookies.
Notes
Allow the frosting to dry (10-15 minutes or so) before stacking in an airtight container. You can omit the almond extract if you prefer. To make a pure white frosting, use a clear vanilla extract.