Cookie Frosting Recipe
User Reviews
4.8
Cookie Frosting Recipe
Description
The frosting is made by beating softened salted butter until fluffy, then gradually incorporating powdered sugar and cream in stages to achieve a smooth consistency. The use of the whisk attachment aids in aerating the butter for a lighter texture. The flavor blend includes Mexican vanilla extract paired with coconut and almond extracts, providing complexity without overwhelming sweetness. Gel food coloring is recommended to tint the frosting without affecting its firmness, unlike liquid colorings which can alter the consistency.
This recipe yields enough frosting for around two dozen cookies, depending on their size and shape. It can be spread directly on cooled cookies and stored at room temperature for a few days. Leftover frosting also pairs well with snacks like graham crackers. The recipe notes clarify the differences between whipping cream types and the advantage of using heavy cream for a richer texture.
Ingredients
- 1 cup butter softened (2 sticks, salted
- 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
Instructions
- In a large bowl or stand mixer, use the whisk attachment* to beat the softened butter until it is fluffy, about 2-3 minutes. Remember to scrape down the sides and bottom of the bowl!
- 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!
Notes
- Using the whisk attachment rather than the paddle produces a fluffier texture in the frosting.
- Heavy cream, sometimes called whipping cream, contributes richness but any cream may be used; avoid coffee creamer as it differs from cream.
- Gel food coloring is preferable to liquid colorings to maintain frosting consistency.
- This frosting amount is sufficient for about two dozen cookies, with leftover frosting good on graham crackers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 155kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Potassium | 5mg | 0% |
| Sugar | 20g | 40% |
| Vitamin A | 273IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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