Sugar Cookie Frosting

Butter: You can use salted or unsalted butter depending on the flavor you like. I would suggest using a good quality high fat butter as it will result in the creamiest frosting. 

Be sure your butter has been softened beforehand. It should give in a little when pressed with a finger, but not so soft that your finger can slice through it. If your butter is too soft, it will yield a greasy less fluffy frosting.  

Switch it up: Not only can you easily change this frosting up with food coloring, but you can use other flavor extracts instead of vanilla and almond. For example Mint extract with green food coloring or Strawberry extract with red food coloring would both be fun and easy to create. 

Piping: You can simply spread the frosting onto the cookie with a butter knife, or you can break out those piping tips and get creative. Be sure that you make a sturdier frosting so that after it has been piped it will keep its shape. 

• Add 1 tbsp powdered sugar at a time to make it thicker. 
• Add 1 tsp milk at a time if it becomes too thick.  
• You can also try adding 1 tsp of cornstarch for stability.
• Use ½ the amount of butter and replace it with ½ the amount of shortening. This will help the frosting “crust” to hold its shape and be stackable.

Storage: Store the buttercream frosting in an airtight container in the fridge for 1-2 weeks or in the freezer for up to 3 months. Be sure to bring the frosting to room temperature before using it to spread. Also, you can revive the texture a bit by whipping it up with a hand mixer. Once you have frosted the cookies you can store them, covered, at room temperature for 2-3 days.