Save to Pinterest This whipped vanilla buttercream delivers perfectly spreadable consistency for sugar cookies, setting with a delicate crust that holds decorations beautifully. Ready in just 10 minutes, the frosting combines softened butter with sifted powdered sugar, whole milk, and pure vanilla extract for light, fluffy results.
Adjust thickness by adding milk or powdered sugar as needed. The versatile topping works on cupcakes, cakes, and brownies, and stores refrigerated for up to a week with simple re-whipping before use.
Last Christmas, my kitchen smelled like butter and vanilla for three days straight. I'd frost a dozen cookies, set them to dry, then immediately decide I needed just one more batch for the neighbor who'd unexpectedly dropped by gift. By December 24th, I'd stopped pretending this was just holiday baking and embraced that sometimes the simplest frosting is exactly what makes a house feel like home.
My youngest daughter once declared this frosting magic after watching it transform from room temperature swirls into slightly crusted designs within hours. She sat at the counter, absolutely mesmerized, as I demonstrated how the surface develops that perfect gentle firmness while staying creamy underneath.
Ingredients
- Unsalted butter: Softened to room temperature so it whips into that cloud-like consistency without any grainy bits
- Powdered sugar: Sifted first to prevent those tiny lumpy surprises that catch you off guard while decorating
- Whole milk: Just enough to make it spreadable while keeping its shape for piping details
- Pure vanilla extract: The real stuff makes a difference you can taste immediately
- Pinch of salt: Balances all that sweetness so the vanilla flavor truly shines through
Instructions
- Whip the butter:
- Beat that softened butter in your mixing bowl until it looks like pale, glossy clouds, about one full minute.
- Add the sugar:
- Pour in the sifted powdered sugar gradually on low speed, or you'll end up wearing a sweet white coat yourself.
- Make it fluffy:
- Pour in the milk, vanilla, and salt, then crank the mixer to medium-high for those fluffy peaks we're after.
- Adjust the texture:
- Add milk one teaspoon at a time for thinner frosting or more sugar for firmer swirls that hold their shape.
- Frost and set:
- Spread or pipe onto completely cooled cookies, then walk away for a couple hours while it develops that perfect slight crust.
Save to Pinterest This recipe became my go-to after a failed attempt at fancy royal icing left me frustrated and covered in food coloring streaks. Sometimes the most reliable technique is also the simplest one, and that's perfectly fine.
Getting the Perfect Consistency
After years of either too-stiff piping bags or sad, runny frosting, I finally learned to trust my spatula. If it holds a soft peak but still melts back into itself slowly, you've hit the sweet spot between spreadable and shapeable.
Color Without Compromise
Gel food coloring changed my decorating game completely—just a tiny toothpick swipe creates vibrant colors without thinning the frosting into something unrecognizable. I learned this the hard way after an entire batch turned into pastel disappointment from liquid dye.
Make It Your Own
The base recipe is gorgeous on its own, but almond extract instead of vanilla creates something entirely different that people always ask about. A tablespoon of cocoa powder transforms it into chocolate frosting that tastes remarkably like the classic stuff.
- Add lemon zest for bright spring cookies that disappear in minutes
- Mix in a teaspoon of espresso powder for subtle depth that complements vanilla beautifully
- Try maple extract instead of vanilla for autumn cookies that taste like comfort
Save to Pinterest There's something deeply satisfying about a recipe that works every single time without drama or complicated steps. Sometimes that reliability is exactly what a busy kitchen needs.
Recipe FAQs
- → What consistency should the frosting have?
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The frosting should be light, fluffy, and spreadable—holding its shape when piped but smooth enough to spread easily with a knife or spatula.
- → Can I make the frosting ahead of time?
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Yes. Store unused frosting in an airtight container in the refrigerator for up to one week. Bring to room temperature and re-whip with an electric mixer before using.
- → How do I color the frosting?
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Add gel food coloring a few drops at a time after mixing in the milk and vanilla. Mix thoroughly until evenly blended, adding more drops to achieve your desired shade.
- → What if my frosting is too thick or thin?
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For thinner consistency, add more milk one teaspoon at a time. For a firmer frosting, gradually incorporate additional sifted powdered sugar until reaching the desired texture.
- → Why must cookies be completely cooled before frosting?
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Warm cookies will melt the butter in the frosting, causing it to slide off or become runny. Completely cooled cookies allow the frosting to set properly and form a slight crust.
- → Can I use salted butter instead?
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Yes, though you may want to reduce or omit the pinch of salt called for in the ingredients to avoid an overly salty finished flavor.
