If you are team buttercream frosting for your holiday cookies, this is a recipe to keep. It's sweet, perfectly creamy, and holds its shape when piped. We love the addition of almond extract and vanilla extract. They add a rich flavor to the buttercream. The trick to a good buttercream is to blend it well. We used a stand mixer with a paddle attachment and blended the butter for about 5 minutes. Then, once all the powdered sugar was added, we blended it for 5 more minutes. Tint with your favorite colors and have fun frosting sugar cookies. This is by far the best frosting I've ever used on my sugar cookies for the holidays. So easy and the frosting is always the star!
Ingredients :
- 2 cup(s) butter
- softened (no substitutions)
- 1 tablespoon(s) vanilla extract
- 2 teaspoon(s) almond extract
- 6 cup(s) powdered sugar (approximately)
- - food coloring (optional)
Intructions :
- Beat together the butter and extracts.
- Start adding the powdered sugar a little at a time
- beating after each addition.
- Beat until you get the desired texture. If you add too much sugar
- a little milk can be added.
- If desired
- add food coloring and blend well. Split frosting into different bowls to make a variety of colors or keep it a clean white.
- Apply how you would like to
- either with a spatula or a piping bag. If you don't have a piping bag but would like the effect
- clip a small corner off of a Ziploc bag to use as a piping bag. Don't use generic bags for this
- though
- as it may burst open at the seam.
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Keyword : sugar cookie-buttercream frosting-American-Cookies