Best Easy Sugar Cookie Frosting: Soft, Creamy & Perfect for Piping
This easy sugar cookie frosting crusts lightly on the outside while staying soft and creamy inside—perfect for piping details or using the melted dip method. Classic vanilla with a hint of almond for that bakery flavor, and ready in just 10 minutes.
Equipment
- Hand mixer or stand mixer
- Mixing Bowl
- Rubber Spatula
- Piping bag & tips (optional)
- Microwave-safe bowl (optional)
Ingredients
Frosting
- 1 cup unsalted butter softened; cool to the touch
- 3 cups powdered sugar sift if lumpy
- 1 tbsp half & half or milk plus more as needed
- 1 3/4 tsp pure vanilla extract
- 1/4 tsp almond extract for bakery-style flavor
- salt pinch, to taste
Instructions
- Cream butter & half the sugar. Beat 1 cup softened butter with 1½ cups powdered sugar on low, then medium‑high until creamy. Scrape the bowl.
- Add flavor & liquid. Mix in remaining sugar, 1 tbsp milk/half & half, 1¾ tsp vanilla, ¼ tsp almond extract, and a pinch of salt.
- Whip to fluffy. Beat 2–3 minutes until light and smooth. Adjust: more sugar to thicken or 1 tsp milk at a time to thin. Add gel colors now, if using.
- Method A – Pipe or spread: Keep frosting thick. Pipe onto cooled cookies or spread with an offset spatula. Add sprinkles immediately; the surface will lightly crust within minutes.
- Method B – Melted dipping: Thin slightly with milk. Microwave half the batch 15–20 sec, stir until glossy, then dip cookie tops. Re‑warm as needed.
Notes
Storage: Keep covered at cool room temp up to 2 days or refrigerate 1 week; rewhip and thin with a splash of milk if needed. Freezes up to 2 months. Forms a soft crust for stacking once set.