The best fluffy vanilla sugar cookie buttercream frosting! With a blend of vanilla and almond extract, this recipe is perfect for spreading on soft cut out sugar cookies to make the ultimate buttery and creamy Valentine’s, Christmas, or birthday cookies!
When it comes to sugar cookies, I am particular about which types of frostings I pair with cut out sugar cookies depending on the different occasions. Between royal icing, easy sugar cookie icing, cream cheese frosting, and this sugar cookie buttercream – there’s a time and a place for each.
And this creamy and buttery buttercream is perfect for when you want to make fancy-looking, bakery-style cookies without spending hours intricately icing cookies with royal icing. The trick to getting this buttercream nice and fluffy is starting with room temperature butter and using an electric mixer to whip.
Don’t feel like frosting individual cookies? Make my Frosted Sugar Cookie Bars in a 9×13 pan instead!
Ingredients for Sugar Cookie Buttercream Frosting
- Butter, softened to room temperature
- Powdered Sugar
- Vanilla Extract & Almond Extract
- Salt
- Food Coloring, if desired
How to Make Sugar Cookie Buttercream Frosting
Step 1: In a large bowl, use an electric mixer to whip the butter on high speed for 3-4 minutes until light and fluffy. (If you have a Kitchenaid mixer, use the paddle attachment on speed 4.)
It is important to start with softened, room-temperature butter for this recipe in order to get the creamy, fluffy texture. (See photo below for reference on what butter should look like after being whipped.)
Step 2: After the 3-4 minutes, keep the mixer on high speed and add in the vanilla extract, almond extract, and salt. Turn the mixer down to low speed and slowly add in the powdered sugar 1/2 cup at a time until it is all incorporated.
Once all powdered sugar is worked in, add food coloring then turn the mixer back up to high speed and beat for 2-3 minutes until it is light, creamy, and fluffy.
Tip: To achieve this light pink color, I dipped the tip of a toothpick in red food coloring then did 1 swipe through the frosting. For a more in-depth look at achieving a light, blush pink, check out my post on how to make light pink frosting.
Step 3: Use a offset spatula to generously spread frosting onto cooled cookies or place frosting in a large piping bag with a large star tip for more intricate decorating.
For a rosette shape, start in the center and swirl the piping tip around to the outside. For a more traditional swirl (like shown below), start from the outside and swirl the piping inward to create a peak.
Step 4: Immediately after frosting, top with sprinkles! You want to do this right after frosting, otherwise the frosting will start to develop a slight crust.
See FAQ section below for storing instructions.
Don’t feel like frosting individual cookies? Make my Frosted Sugar Cookie Bars in a 9×13 pan instead!
Frequently Asked Questions
Will this buttercream frosting harden?
The frosting will develop a slight crust if left sitting out (or when refrigerated), but it won’t completely harden. Which means you don’t want to stack them if piping swirls. For my tips on how to stack non-piped cookies (like the photo below), see my guide on how to freeze sugar cookies.
Does this buttercream frosting need to be refrigerated?
Although the amount of sugar will stabilize the butter (meaning you could technically leave them at room temperature for 2-3 days), I recommend refrigerating these so that the frosting doesn’t “melt” down and flatten out.
Can I freeze buttercream frosting?
If you have leftover frosting, you can freeze it in a plastic freezer bag for 2-3 months. Just make sure all the air is out of the bag. When ready to use, thaw the bag in the refrigerator and once it’s soft, place frosting back in bowl and beat for 2-3 minutes.
Note that frosting may not become as fluffy as before, so this method is typically best when you just want to spread the frosting vs. pipe it. To freeze frosted cookies, see my guide on how to freeze sugar cookies.
What sugar cookie recipe should I pair this with?
I use this sugar cookie buttercream frosting to top my soft & thick cut out sugar cookies. This frosting recipe will make about 2 cups of frosting, enough to generously frost about (24) 2.5″ sized round cookies.
What vanilla extract do you recommend?
Although I typically recommend a clear-colored extract when making white buttercream icing, the flavor in this Nielsen Massey Madagascar Bourbon Vanilla takes the flavor up a notch. It’s pricier than grocery store vanilla, but is worth it when you’re looking to impress.
Sugar Cookie Buttercream Frosting
The best fluffy vanilla sugar cookie buttercream frosting! With a blend of vanilla and almond extract, this recipe is perfect for spreading on soft cut out sugar cookies to make the ultimate buttery and creamy Valentine’s, Christmas, or birthday cookies!
Ingredients
- 1 cup unsalted butter softened
- 2 teaspoons vanilla extract
- ½ – 1 ½ teaspoons almond extract *adjust to your taste preference (some brands are stronger than others); I like a prominent almond flavor but you can use less for a less strong flavor
- ¼ teaspoon salt
- 3 cups powdered sugar
- Food Coloring
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
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In a large bowl, whip unsalted butter (1 cup; i.e. 2 sticks) for 3-4 minutes until light and fluffy on high speed.
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Whip in vanilla extract (2 teaspoons), almond extract (*½ – 1 ½ teaspoons), and salt (¼ teaspoons).
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On medium/low speed begin adding in powdered sugar (3 cups) half cup at a time until all is incorporated.
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Mix at high speed for 2-3 minutes until nice and creamy.
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Spread on top of cookies or place frosting in a large piping bag with a large star tip to achieve a more intricate design. To pipe the swirl, start from the inside and swirl to the outside.
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Makes 2 cups of frosting, which is enough to generously frost about (24) 2.5″ circle cookies.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Recipe Notes
Almond Extract: I personally like a prominent almond flavor and use 1.5 teaspoons but some brands can be stronger than others, so start with 1/2 teaspoon and adjust to your flavor liking.
Nutrition
This sugar cookie buttercream frosting is perfect for Valentine’s Day cookies! For these adorable bite-sized heart cookies, I used Sugarbelle’s Multi Heart Cutter and spread on pink buttercream.
Dye the buttercream frosting any color and top with sprinkles for perfect Christmas, halloween, baby shower, or birthday cookies!
R. H. Smith says
Just made this buttercream for frosting Christmas and Hanukkah cookies. Excellent recipe and taste, thanks! I also divided the finished product into 4, for coloring Red, Green, Blue, and plain. Butter was at room temperature for about 3 hours before making the frosting. I sifted powdered sugar first, and used 3 1/2 cups of it.
Melissa says
So glad you enjoyed this recipe and thank you for leaving some hints for other bakers as well! I appreciate you taking the time to leave a review!
Jan Niewola says
Fantastic easy icing to make on a work night when I didn’t have much time. A great icing for any holiday!
Melissa says
Happy to hear you enjoyed this frosting recipe, Jan! Thank you so much for leaving a review!
Kailee says
This is my favorite buttercream recipe for cookies! Works perfectly every time!
Melissa says
So glad you love this recipe, Kailee! Thank you so much for taking the time to leave a review!
Julie J says
You made a decorator out of me! I was hopeless until I discovered this delicious frosting recipe. I made some really cute “ugly sweater” cookies yesterday, and my confidence shot sky high. Thank you!
Melissa says
Ahhh that makes me so happy, Julie! If you snapped a pic & have Instagram, DM me a photo…I’d love to see them!
Pat Wachs says
Love this site!
Melissa says
Thank you so much, Pat!
Eric Simpson says
Easy to make but it tastes way too strongly of almond, it basically just tastes like amaretto. Easy to make at least.
Nora says
I love this recipe. I also tried it with 1/2 butter, 1/2 cream cheese, which gave it a tangy taste.
Cheryl says
Not yet but it sounds and looks delicious!
Tbanki says
Frosting turned out great! Thank you
Anna says
LOVE THIS RECIPE SO DARN MUCH!