Homemade Vanilla Buttercream Cookie Frosting

A silky, creamy vanilla buttercream that beats canned frosting every time. Easy to make with pantry staples and perfect for any cookie.

Print Recipe

Prep Time 10

Total Time 10

Course cookie frosting recipe, Dessert

Cuisine American

Servings 12 servings

Calories 120 kcal

Ingredients

1 cup 2 sticks unsalted butter, softened to room temperature
3 cups powdered sugar sifted
2 teaspoons vanilla extract
2-3 tablespoons whole milk or heavy cream
Pinch of salt optional, if using unsalted butter

Instructions

In a large bowl, beat the softened butter with an electric mixer on medium speed for 2 minutes until pale and fluffy.
Add the sifted powdered sugar, one cup at a time, beating on low speed after each addition until combined. Scrape down the sides of the bowl.
Add the vanilla extract and 2 tablespoons of milk. Beat on medium-high speed for 2-3 minutes until light and creamy. If the frosting is too thick, add the remaining tablespoon of milk, one teaspoon at a time, until you reach your desired consistency.
Taste and add a pinch of salt if needed. Beat for another 30 seconds.
Use immediately or store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and re-whip before using.

Notes

1. For chocolate frosting, add 1/4 cup unsweetened cocoa powder with the powdered sugar.
2. For a dairy-free version, use vegan butter and oat milk. The texture may be slightly softer.
3. If frosting becomes too soft, refrigerate for 10 minutes before piping.
4. Color with gel food coloring for best results – avoid liquid coloring which can thin the frosting.