Easy Sugar Cookie Frosting (Printer-friendly)

Creamy vanilla buttercream that spreads smoothly and sets perfectly for decorating

# What You Need:

01 - 1/2 cup unsalted butter, softened

02 - 2 cups powdered sugar, sifted

03 - 2 tablespoons whole milk (plus more as needed)

04 - 1 teaspoon pure vanilla extract

05 - Pinch of salt

01 - Beat softened butter in large mixing bowl with electric mixer on medium speed until smooth and creamy, approximately 1 minute.

02 - Gradually add sifted powdered sugar while beating on low speed until fully incorporated. Scrape down bowl sides as needed.

03 - Pour in milk, vanilla extract, and salt. Beat on medium-high speed for 2 to 3 minutes until frosting becomes light and fluffy.

04 - For thinner consistency, add additional milk 1 teaspoon at a time. For firmer frosting, incorporate more powdered sugar.

05 - Spread or pipe frosting onto completely cooled sugar cookies. Let stand at room temperature for 1 to 2 hours to form slight crust.

01 -

This frosting comes together in literally ten minutes start to finish, which means you can spend more time decorating and less time wondering if you added enough sugar.
It develops this gorgeous subtle crust that keeps your cookie designs intact while staying soft and creamy underneath.

02 -

Gel food coloring is worth the extra trip to the craft store. Liquid coloring can turn your perfectly fluffy frosting into a weirdly textured mess.
Room temperature frosting stores better than you'd think. Keep it in an airtight container and re-whip for thirty seconds before using it again.

03 -

When making multiple colors, start with white and work your way to the darkest color. That way you don't have to wash your bowl between batches.
If your frosting starts looking curdled or greasy, it's probably too cold. Warm the bowl slightly with a kitchen towel soaked in hot water and keep beating.