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Close-up view of soft frosted sugar cookies on a white plate topped with pink, blue, yellow, and white buttercream.

Classic Vanilla Sugar Cookie Frosting

A smooth, easy-to-spread vanilla frosting perfect for decorating sugar cookies. This recipe sets nicely without becoming too hard, offering a delightful balance of sweetness and flavor.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup Unsalted butter (1 stick), softened to room temperature
  • 3 cups Powdered sugar (confectioners' sugar), sifted
  • 2-3 tbsp Whole milk (or heavy cream)
  • 1 tsp Vanilla extract
  • Pinch Salt
  • Optional Food coloring

Equipment

  • Stand Mixer
  • Large mixing bowl
  • Rubber Spatula
  • Fine-mesh sieve

Method
 

Prepare the Butter
  1. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), beat the softened unsalted butter on medium speed for 1-2 minutes until light and creamy.
Add Dry Ingredients
  1. Gradually add the sifted powdered sugar to the butter, starting on low speed to avoid a sugar cloud, then increasing to medium-low. Mix until just combined and smooth, scraping down the sides of the bowl as needed.
Flavor and Liquid
  1. Add 2 tablespoons of whole milk (or heavy cream), vanilla extract, and a pinch of salt. Beat on medium speed for another 2-3 minutes until the frosting is light, fluffy, and well-combined. If the frosting is too thick, add the remaining 1 tablespoon of milk, half a teaspoon at a time, until your desired consistency is reached.
Color (Optional) and Decorate
  1. If desired, divide the frosting into separate bowls and mix in food coloring until you achieve your preferred shades. Your frosting is now ready to be used for decorating sugar cookies.

Notes

Consistency is key for sugar cookie frosting. For outlining and detailed work, you'll want a slightly thicker consistency that holds its shape. For flooding (filling in areas), add a tiny bit more milk or water until it's smooth and flows easily but doesn't run off the cookie. Store leftover frosting in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and re-whip briefly before using.