Buttercream Cookie Frosting
This indulgent, velvety, smooth buttercream frosting for cookies is ideal for both spreading and piping and has a luxurious taste and texture, suitable for bakers of all levels. Makes about 3.5 to 4 cups of frosting.
Servings: 60 tablespoons
Calories: 69kcal
Equipment
- stand mixer or hand mixer
Ingredients
- 1 1/4 cup unsalted butter
- 4.5 cups powdered sugar
- 2.5 teaspoons meringue powder
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Using a hand or stand mixer, beat the butter at medium speed in a large mixing bowl for about 30 seconds.
- Add the powdered sugar to the mixing bowl in batches to avoid a mess. Mix the butter and sugar until they are well combined and have a smooth, creamy texture.
- Sprinkle in the meringue powder into the bowl and continue to mix until it is fully incorporated. Meringue powder will help stabilize the buttercream.
- Add vanilla extract to the mixture. Mix well to distribute the vanilla flavor evenly.
- With the mixer running at low speed, gradually add the milk, one tablespoon at a time. Adding it slowly ensures you reach your desired consistency without making the buttercream too thin. You can adjust the amount of milk based on your preference for thickness.
- Once all the ingredients are thoroughly combined, increase the mixer speed to medium-high and beat the buttercream for an additional 2-3 minutes. This will make the buttercream light and fluffy.
Notes
This should frost about 30 cookies with a thick layer (two tablespoons) or 60 cookies with a thin layer (one tablespoon). Nutrition is shown per tablespoon of frosting.
Nutrition
Calories: 69kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 1mg | Potassium: 2mg | Sugar: 9g | Vitamin A: 119IU | Calcium: 2mg | Iron: 0.01mg