No-Fail Buttercream Frosting for Cutout Cookies

Making buttercream frosting is one of the easiest tasks in the kitchen. It only requires a few ingredients, and it comes together quickly. Plus, it’s versatile and can be used for a variety of different recipes. This no-fail buttercream frosting recipe is perfect for cut-out cookies using cookie cutters. It’s thick and creamy, and it holds its shape perfectly on the cookie. It’s a little bit of extra work to make homemade frosting, but it is totally worth the effort! The extra touch from the homemade frosting will make you look like a professional cookie decorator!

Buttercream frosting is a great recipe for decorating cutout cookies because it’s thick and holds its shape, unlike other types of frostings that may slide off the cookie. This recipe is also quick and easy to make, so it’s perfect for novice bakers. It only requires a few simple ingredients, including butter, sugar, milk, and vanilla extract.

This recipe is the perfect compliment to our no-chill sugar cookie recipe. It makes the BEST sugar cookies around! Though if you already have your favorite sugar cookie recipe, feel free to use that as well!

To make the frosting, start by beating together the butter and sugar until light and fluffy. Then, add the milk and vanilla extract and continue to beat until fluffy. Buttercream frosting is traditionally made with confectioner’s sugar, but this recipe uses granulated white sugar instead because it results in a creamier texture.

Buttercream frosting comes together quickly once the ingredients are combined, so you can have your Christmas cookies frosted and decorated in no time!

Why we love this recipe:

It only requires a few basic ingredients that are probably already in your pantry!

You can easily add food coloring for lots of different colors

It comes together so quickly – even if you are making it last minute, it’s easier than making a list minute run to the grocery store

It’s very adaptable – you can add different extracts to make it fit for the recipe you are working with.

It’s really perfect for cut cookies – it’s thick, so it doesn’t slide off (regardless of the shape of the cookie), and it really pairs nicely with the flavor of a sugar cookie

It’s much easier to make and use than royal icing

You can make it with a stand mixer or a handheld electric mixer

It has a very soft texture, which is really quite delightful

Top Secret Tips for Making This Recipe

• Start with room temperature butter, which will incorporate the sugar better.
• Add the vanilla extract at the start for best results.
• In addition to the butter, make sure you’re working with room temperature ingredients, especially the butter. Whip the butter for a few minutes before you add any other ingredients. This softens it up and adds air, for a fluffier, smoother frosting.
• Take your time. Adding sugar by the cup and letting it incorporate entirely before adding more ensures your frosting will be smooth, creamy, and light, but still spreadable and firm enough to hold its shape.
• If you notice, bakers on television competition shows do this, so it’s definitely a good trick. I actually make my frosting while I do another task in the kitchen.
• Add a cup, empty the dishwasher; add a cup, wipe down the counters. It gives the frosting the time it needs to really, really be smooth and delicious, and I don’t waste time or get impatient.
• Add the vanilla at the start, and add a little extra.
• Adding it at the start helps to control the moisture and whips out the brown color. If you add it at the end, you risk making your frosting too wet and tinting the white frosting brown, but if you add it at the start, the brown whips out. Some think doing it early whips out a bit of flavor as well, so just add a splash extra to compensat
• .Finished frosting is smooth, glossy and stiff enough to stay on the whisk. If it can’t stay on the whisk, it will run off cookies and squeeze out of cakes

The finished frosting is smooth, glossy, and stiff enough to stay on the whisk. If it can’t stay on the whisk, it will run off cookies and squeeze out of cakes.

Buttercream Frosting FAQs

How long does the frosting last?

Because of its high sugar content, the frosting will last several days in the fridge.

How do I make the frosting?

Frosting can be so simple if you know what you’re doing. Otherwise, it’s a major source of frustration and anxiety. It wasn’t until after a major birthday cake disaster that I learned a few tips that make all the difference.

When should I use buttercream frosting?

This fluffy frosting is perfect for many different occasions – for frosting cookies at Christmas time or Valentine’s Day, for a baby shower, for cakes and cupcakes, etc. It’s such a versatile recipe – but our favorite use is definitely as a sugar cookie buttercream frosting recipe.

What is buttercream frosting?

Buttercream frosting is a type of frosting that is made with butter, sugar, milk, and vanilla extract. It is thick and creamy, and it holds its shape well on cakes and cookies.

Is buttercream frosting difficult to make?

No, buttercream frosting is easy to make. It doesn’t require any unusual ingredients, and it comes together quickly.

How long does buttercream frosting last?

Buttercream frosting can be stored in an airtight container at room temperature for up to three days.

What are some other uses for buttercream frosting?

Buttercream frosting can be used to frost cakes, cupcakes, and cookies. It can also be used as a filling for cakes and cupcakes.

What type of sugar should I use in buttercream frosting?

You can use either confectioner’s sugar or granulated sugar in buttercream frosting. Granulated sugar will give the frosting a slightly grainy texture that is ideal for decorating cookies.

What type of milk should I use in buttercream frosting?

You can use any type of milk, including whole milk, 2 percent milk, or skim milk.

Which food coloring is best for coloring buttercream frosting?

You can use any type of food coloring to color buttercream frosting. Gel food coloring is the best option because it gives the frosting a more vibrant color.

Can I use flavored extract in buttercream frosting?

Yes, you can use any type of extract in buttercream frosting, including vanilla extract, almond extract, and peppermint extract.

What is the best way to store buttercream frosting?

You can store buttercream frosting at room temperature in an airtight container for up to three days. You should not freeze or refrigerate it, as this can change its texture and make it soggy. The consistency of the frosting will also be affected if you freeze or refrigerate it.

How do you color buttercream frosting?

You can use any type of food coloring to color buttercream frosting, including gel food coloring and liquid food coloring. You should use a toothpick to add the food coloring, as this will allow for more precise control over the amount of coloring that you use.

What is the best way to thicken buttercream frosting?

If your buttercream frosting is too thin, you can add more sugar to thicken it. You can also add a small amount of cornstarch to thicken it. If your buttercream frosting is too thick, you can add a small amount of milk to thin it.

What type of sugar should I use to make buttercream frosting for decorating cookies?

You can use either confectioner’s sugar or granulated sugar to make buttercream frosting for decorating cookies. Granulated sugar will give the frosting a slightly grainy texture that is ideal for this purpose.

Never-Fail Buttercream Frosting Recipe

Frosting Ingredients

• 1 cup butter, room temperature
• 1/2 tablespoon vanilla extract (or almond extract)
• 4 1/2 cups powered sugar
• 2-4 tablespoons milk or heavy cream
• Pinch of salt (if you desire)

Instructions

1. Whip the room temperature butter for two minutes using medium-high speed with your hand mixer or stand mixer, to add air to the butter and prepare it to fully incorporate the sugar.
2. Add the vanilla and blend on low.
3. Then add the powdered sugar, one cup at a time.
4. Allow at least three minutes between cups and scrape down the sides and bottom very well regularly.
5. Mix on low right after adding the sugar, then increase speed to high for the final portion of each blend.
6. After adding all the sugar, ensure the frosting has lost the grit from the sugar, and that it is stiff.
7. Add the milk or cream, one tablespoon at a time.
8. The milk adds shine and smoothness to the frosting, but too much will slacken the mixture.
9. If you add too much milk, you can simply add more powdered sugar and blend again.
10. The touch of milk is important because it make the frosting glossy and gives it the finished shine you want.
11. Once the frosting is ready, separate into smaller containers and add food coloring, if you wish.
12. Be sure to scrape the sides and bottom to ensure a complete blend.
13. When you add food coloring to the frosting, be sure to scrape the sides of the bowl very well, otherwise you’ll risk patches of extra color, or poorly mixed white spots.

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We hope this easy buttercream recipe has helped you find a way to make your cut-out sugar cookies even more delicious! We love hearing from our readers, so if you have any questions or comments about the article please feel free to leave them below. Thanks for reading and happy baking!