Description
Easy, delicious sugar cookie frosting for flooding, piping, or details. Customize colors and flavors!
Ingredients
Scale
- 4 cups (approximately 1 pound) powdered sugar, sifted
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup milk (or more, as needed)
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional, but highly recommended!)
- Pinch of salt
- Food coloring (gel or liquid), as desired
Instructions
- Cream the Butter: In a large mixing bowl (or the bowl of your stand mixer), beat the softened butter with an electric mixer on medium speed until it’s light and fluffy. This usually takes about 2-3 minutes.
- Add the Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, to the creamed butter. Beat on low speed after each addition.
- Incorporate the Extracts: Add the vanilla extract and almond extract (if using) to the mixture. Beat on low speed until just combined.
- Add the Milk: Gradually add the milk, one tablespoon at a time, while beating on low speed. Add slowly and check the consistency after each addition.
- Add a Pinch of Salt: Add a tiny pinch of salt.
- Beat Until Smooth: Once all the ingredients are added, increase the mixer speed to medium and beat for another 1-2 minutes, or until the frosting is light, fluffy, and completely smooth. Scrape down the sides of the bowl as needed.
- Adjusting the Consistency:
- For Thicker Frosting (Piping): If your frosting is too thin, add more sifted powdered sugar, one tablespoon at a time, until you reach the desired consistency.
- For Thinner Frosting (Flooding): If your frosting is too thick, add more milk, one teaspoon at a time, until you reach the desired consistency.
- Coloring the Frosting:
- Divide the frosting into separate bowls.
- Add a small amount of food coloring to each bowl. Start with just a drop or two, and then mix well.
- Mix the food coloring into the frosting until it’s evenly distributed.
- Adjust the color by adding more food coloring, one drop at a time, until you achieve the desired shade.
Notes
- The key to smooth frosting is softened butter.
- Sifting powdered sugar prevents lumps.
- Almond extract adds a lovely depth of flavor (optional).
- Adjust milk to achieve desired consistency.
- Gel food coloring is recommended for vibrant colors without affecting consistency.
- Store leftover frosting in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If refrigerating, let the frosting come to room temperature before using, and then re-beat it to restore its smooth consistency.
- Troubleshooting:
- Frosting is too thick: Add more milk, one teaspoon at a time, until you reach the desired consistency.
- Frosting is too thin: Add more sifted powdered sugar, one tablespoon at a time, until you reach the desired consistency.
- Frosting is grainy: This usually means that the powdered sugar wasn’t sifted properly. Try adding a tablespoon of milk and beating the frosting for a few more minutes. If that doesn’t work, you may need to start over with sifted powdered sugar.
- Frosting is too sweet: Add a pinch more salt or a teaspoon of lemon juice to balance the sweetness.
- Flavor Variations: Get creative with your frosting flavors! You can add a teaspoon of lemon zest for a lemon-flavored frosting, a tablespoon of cocoa powder for a chocolate frosting, or a pinch of cinnamon for a cinnamon-flavored frosting. The possibilities are endless!
- Prep Time: 10 minutes
- Cook Time: 5 minutes