From the Cook
From the Cook
From the Cook
From the Cook
1/5
Buttercream Frosting for Cookies
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Instructions
1
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With an electric mixer, beat butter until light and fluffy. Add in powdered sugar and heavy cream a little at a time alternating and mixing between additions. Continue adding and mixing until all the powdered sugar and cream has been added. Add in vanilla and salt and mix until well incorporated.
2
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Add food coloring if desired and mix, add additional food coloring until desired color is reached. You can also separate the frosting into smaller bowls to color separately if you want more than one color of frosting.
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Tips & Tricks (5)
- Room Temperature Butter is Essential 🧈Always use softened unsalted butter (around 65-70°F) to achieve a light, fluffy texture; cold butter won't incorporate air properly and will result in dense frosting.
- Cream Butter and Sugar Separately First ✨Beat the butter alone for 2-3 minutes until pale and fluffy before adding powdered sugar, which incorporates air and prevents a gritty final texture.
- Add Heavy Cream Gradually for Perfect Consistency 🎯Start with 1-2 tablespoons of heavy cream and add more by the teaspoon until you reach spreadable consistency; too much cream makes it too thin and loses its shape on cookies.
- Sift Your Powdered Sugar First 🌫️Sift the powdered sugar before adding it to eliminate lumps and ensure a silky-smooth frosting without gritty texture or air bubbles.
- Add Gel Coloring Last and Mix Thoroughly 🎨Always add gel food coloring after the frosting is complete and beat for an extra 30-60 seconds to distribute color evenly and avoid streaks or uneven hues.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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