The BEST Buttercream Frosting for Sugar Cookies

By peridot728

Ingredients

• Serves Makes enough to frost 2 dozen cookies
• 1 cup salted butter, softened
• 4 cups powdered sugar, divided
• 4-6 tablespoons cream, divided
• 1/4 teaspoon salt
• 1 teaspoon vanilla (I love Mexican vanilla)
• 1/2 teaspoon coconut extract
• 1/2 teaspoon almond extract
• gel food coloring

Details

Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

In a large bowl or stand mixer, use the whisk attachment* to beat the softened butter until it is fluffy, about 2-3 minutes.
Add half of the powdered sugar and 2 tablespoons cream. Beat well. Scrape the sides and bottom of the bowl.
Add the remaining powdered sugar and 2 more tablespoons of cream. Beat well.
Add salt, vanilla, coconut, and almond extracts. Beat well. Scrape the sides and bottom of the bowl.
Add remaining 1-2 tablespoons of cream, if needed.
Add gel food coloring if you want to tint the frosting. (liquid food coloring can mess with the consistency.)
This is enough frosting to do about 2 dozen cookies, but that totally depends on your cookie shape. Frost the cookies (Here's the cookie recipe) and store in a tupperware on the counter for 2-3 days.
Leftover frosting is great on graham crackers!

Recipe Notes:
*I tested this recipe using the paddle attachment one time and the whisk attachment the other time. So much fluffier with the whisk! I'm never going back!