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Sugar Cookie Frosting

A smooth, pipeable frosting that sets gently on the outside while staying creamy inside—perfect for decorating sugar cookies with professional-looking results.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 24 cookies
Course: Dessert Topping
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Frosting
  • 1/2 cup unsalted butter softened to room temperature
  • 2 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons heavy cream or whole milk
  • Pinch of salt
  • Food coloring as desired (optional)

Equipment

  • Electric mixer or whisk
  • Medium mixing bowl
  • Measuring cups and spoons
  • Rubber spatula
  • Piping bag with tips
  • Small bowl for food coloring
  • Sifter or fine-mesh strainer

Method
 

  1. Sift the powdered sugar through a fine-mesh strainer to remove any lumps.
  2. In a medium bowl, beat the softened butter with an electric mixer on medium speed for 2 minutes until pale and fluffy.
  3. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed after each addition until combined.
  4. Beat in the vanilla extract until evenly incorporated, about 30 seconds.
  5. Add a pinch of salt, then mix.
  6. Pour in 1 tablespoon of heavy cream or milk and beat until the frosting is smooth and spreadable; add additional cream by the 1/2 teaspoon if needed to reach a pipeable consistency.
  7. If using, divide frosting into bowls and blend in gel food coloring a drop at a time until the desired shade is reached.
  8. Transfer to a piping bag or use immediately to frost cooled sugar cookies. Let decorated cookies sit for at least 30 minutes so the frosting can set.

Notes

Store frosting in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. Bring to room temperature and stir before using.