The best homemade Sugar Cookie Frosting. Creamy frosting made in minutes to spread or pipe, that hardens too, so you can stack your cookies. And it tastes amazing!
Prep Time: 5mins
Total Time: 5mins
Servings: 403-inch round sugar cookies (or 2 cups total)
4 1/2cupspowdered sugar
1/4 to 1/2cupwhole milk(see note)
Food gel coloring, optional
Plain cooled sugar cookies, for decorating
In a medium bowl, combine the butter, shortening, powdered sugar, 1/4 cup milk, the vanilla extract and almond extract with an electric hand mixer. Add a bit more milk at a time, if needed, until it’s the desired consistency - it should be thick, but spreadable.
If coloring the frosting with different colors, divide into bowls and color as desired at this point.
Spread on top of cookies with a dull knife or transfer to a piping bag.
Top with sprinkles , if desired (they need to be added right away before the frosting sets.)
Whole milk. I recommend whole milk. 2% or skim milk is ok, but will produce a thinner result and you might end up needing to add more powdered sugar. Start by adding 1/4 cup and add more, about a tablespoon at a time, until it's thick but still spreadable. I usually need the full 1/2 cup when making this, but it can vary.This frosting sets fairly quickly. It won't become 100% hardened like royal icing, but it does form a "crust" so you can stack your cookies.This recipe makes enough to decorate 40, 3-inch cookies. Calories calculated are for the frosting only and do not include cookies.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.