Sugar Cookie Frosting

5 from 2 votes

This easy sugar cookie frosting is an easy recipe for your cut out sugar cookies for the holidays. This buttercream frosting recipe will lightly crust over on the top, tastes fantastic, and takes only minutes to mix up.

Prep Time10

Cook Time0

Total Time10

Course: Dessert

Cuisine: American

Servings: cups

Calories: 650kcal

Author: Heather Perine

Equipment

Ingredients

10 Tablespoons (140 g) unsalted butter, softened to room temperature softened to room temperature
½ cup + 2 Tablespoons (115 g) vegetable shortening
2 ½ cups (284 g) confectioners sugar
2 tablespoons milk
1 ½ teaspoons vanilla extract
½ teaspoon almond extract

Instructions

Mix butter and shortening together. In a large mixing bowl, with an electric mixer, beat on medium speed together with the butter and shortening until smooth and combined, about 1-2 minutes. I prefer using my stand mixer with my paddle attachment, but a hand mixer can also be used.
Add sugar. With mixer off, gradually add 1/2 cup of powdered sugar at a time then mix on low speed at first. Continue adding in the powdered sugar gradually. Increase speed to medium once the powdered sugar has been mixed in. Mix for 2-3 minutes, once all the powdered sugar has been added until combined and smooth.
Add milk, vanilla, and almond extract. Add in your milk, vanilla extract and almond extract and mix on medium to high speed for 3-5 minutes until light and fluffy. If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy.

Notes

Butter: You can omit the vegetable shortening and use all butter instead. The frosting will not crust over, however, like it will if you use shortening.
Storage: You can store this sugar cookie frosting in an airtight container in your refrigerator for up to 2 weeks. Be sure to bring to room temperature before using.
Freezing: This frosting will freeze well for up to 3 months. Store in an airtight container or freezer bag. When ready to use, thaw overnight in your refrigerator before using. The frosting may need to be re-whipped before using.
Icing consistency: You may have added too much milk, or not enough icing sugar. Try stirring in more powdered sugar, a tablespoon at a time until the desired consistency is reached. If the frosting is too thick, Try adding in more milk, a teaspoon at a time, until desired consistency is reached.

Nutrition