Cookie Decorating Buttercream Recipe

Introduction

Cookie Decorating Buttercream is a rich, creamy frosting perfect for adding beautiful, delicious designs to your sugar cookies. Whether you’re piping intricate patterns or spreading a smooth layer, this buttercream is easy to make and customize with your favorite colors.

Ingredients

• 1 batch sugar cookies, baked & cooled completely
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 4 cups (480g) confectioners’ sugar
• 2 Tablespoons (30ml) heavy cream, half-and-half, or whole milk, at room temperature
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• optional: gel food coloring, for tinting

Instructions

1. Step 1: Have your cookies baked and cooled completely. You can use this recipe or your favorite sugar cookie recipe.
2. Step 2: Make the buttercream. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
3. Step 3: Add the confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste and adjust consistency by adding more sugar to thicken or more cream to thin. Add an extra pinch of salt to balance sweetness if needed.
4. Step 4: Color the icing if desired. Divide the buttercream into separate bowls for each color or tint the entire batch at once. Use a toothpick to add small dots of gel food coloring and stir until evenly mixed. Add more color to deepen the shade.
5. Step 5: Frost your cookies. Use a knife or icing spatula for spreading, or fit a piping bag with a piping tip to pipe designs. If using multiple colors or tips, a coupler can help switch easily. Fill the bag with buttercream, leaving space at the top. Twist or clip the end to seal and pipe your preferred shapes and patterns.
6. Step 6: Store decorated cookies at room temperature for 1 day or in the refrigerator for up to 5 days. The frosting will soften and slightly dry on top after a few hours, setting nicely for serving.

Tips & Variations

• For a stiffer buttercream ideal for detailed piping, add more confectioners’ sugar gradually until the desired consistency is reached.
• If the buttercream is too thick, add heavy cream one teaspoon at a time until it smooths out.
• Use gel food coloring rather than liquid to avoid thinning the buttercream.
• Let butter soften at room temperature for easiest mixing—avoid melting it.
• Try adding a little almond or lemon extract for a different flavor twist.

Storage

Store decorated cookies in an airtight container at room temperature for up to one day. For longer storage, refrigerate the cookies for up to five days. Allow refrigerated cookies to come to room temperature before serving. The buttercream frosting soft-sets after a few hours, giving a lightly firm texture on top while remaining creamy underneath.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the buttercream ahead of time?

Yes, you can prepare the buttercream a day or two in advance. Store it tightly covered in the refrigerator and bring it back to room temperature before using, then re-whip briefly to restore its smooth texture.

How do I prevent air bubbles in my frosting when piping?

To avoid air bubbles, gently press the frosting down into the piping bag as you fill it, and tap the bag lightly on the counter to release any trapped air before piping.

Cookie Decorating Buttercream Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 111 reviews

This creamy, classic buttercream frosting recipe is perfect for decorating sugar cookies with smooth, spreadable, and pipeable icing that soft-sets beautifully. Made with unsalted butter, confectioners’ sugar, and a touch of cream and vanilla, this buttercream is easily tinted with gel food coloring for vibrant, fun designs.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes plus baking and cooling time for cookies
• Yield: Enough buttercream to frost 1 batch of sugar cookies (approximately 24 medium cookies)
• Category: Dessert
• Method: Blending
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookies

• 1 batch sugar cookies, baked & cooled completely

Buttercream Frosting

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 4 cups (480g) confectioners’ sugar
• 2 Tablespoons (30ml) heavy cream, half-and-half, or whole milk, at room temperature
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• optional: gel food coloring, for tinting

Instructions

1. Prepare Cookies: Ensure your sugar cookies are fully baked and cooled completely before applying the buttercream. Use your preferred sugar cookie recipe or the one provided.
2. Make the Buttercream: In a bowl fitted with a paddle attachment mixer (handheld or stand), beat the softened butter on medium speed for about 2 minutes until creamy and smooth.
3. Add Remaining Ingredients: Gradually add the confectioners’ sugar, heavy cream, vanilla extract, and salt. Start mixing on low speed for 30 seconds to combine, then increase to medium-high speed and beat for 2 full minutes until light and fluffy.
4. Adjust Consistency: Taste the buttercream. To thicken it, mix in more confectioners’ sugar. To thin it out, add more heavy cream. To balance sweetness, add an extra pinch of salt if desired.
5. Color the Icing: If using gel food coloring, divide the buttercream into separate bowls for different colors or tint the entire batch at once. Use a toothpick to add small dots of gel coloring, stir thoroughly, and add more until you reach the desired hue.
6. Decorate the Cookies: Use a knife or icing spatula to spread buttercream on the cookies, or fill a piping bag fitted with a piping tip (and coupler if switching colors or tips). Fill the bag leaving space at the top, twist or clip the end, and pipe decorations such as zig-zags, swirls, lines, or dots.
7. Store the Decorated Cookies: Allow the decorated cookies to rest at room temperature for 1 day where the frosting slightly soft-sets on the surface. Store them covered at room temperature for 1 day or refrigerate up to 5 days.

Notes

• Make sure the butter is softened but not melted for best texture and easy mixing.
• Use gel food coloring to avoid thinning the buttercream like liquid colors would.
• If the buttercream is too soft, refrigerate briefly and then re-whip before decorating.
• For sharper piped edges, chill the frosted cookies briefly after piping.
• Keep decorated cookies in an airtight container to maintain freshness.

Keywords: buttercream, sugar cookies, cookie decorating, frosting, icing, vanilla buttercream, piped frosting