Whether frosting cakes or cookies, this creamy frosting is a classic.
This recipe makes enough to frost an 8″ two-layer cake or a batch of soft sugar cookies. Or if you have neither of those, I recommend graham crackers. Or cookies. Or spoons. You know, whatever you have on hand.
I know the recipe is called buttercream, but substitutes work just fine. If you eat butter, by all means indulge. But if you don’t eat dairy, give non-hydrogenated margarine a try. It gives you a vegan version that tastes just as good.
1/2 cup butter (one stick) or non-hydrogenated margarine
1 teaspoon vanilla or almond extract
3 cups confectioner’s (powdered) sugar
2-3 teaspoons milk or water
1. In a large mixing bowl, cream 1/2 cup butter (one stick).
2. Add the confectioner’s (powdered) sugar and blend thoroughly, creating a dry mixture.
3. Add the vanilla or almond extract and beat thoroughly. The mixture will begin to form clumps.
4. Add the milk or water, 1/2 teaspoon at a time, beating thoroughly after each addition. The frosting will begin to form a solid mass.
5. Continue to add milk or water in 1/2 teaspoon increments until the frosting is the desired consistency for your frosting project.
6. If tinting the frosting, separate the frosting into bowls and tint each individually.
When frosting cookies, place the frosted cookies in a single layer on a tray until the frosting dries. Usually within a few hours, the frosting hardens enough to gently stack cookies, however, it never hardens completely, ensuring that the frosting and cookie are soft and delicious.
This frosting is best used immediately, but can be stored in the refrigerator in an air-tight container. When chilled the frosting will be stiff and will need to be warmed to room temperature before using.