Two-Step Sugar Cookie Frosting
This two-step sugar cookie frosting recipe provides both outlining and flooding consistencies for beautifully decorated cookies. It's simple to make and can be easily colored to suit any occasion.
Equipment
- Large mixing bowl
- Electric mixer
- Separate bowls
- Small, clean paintbrush or toothpick
Ingredients
Frosting
- 2 lbs powdered sugar, sifted
- 1/2 cup unsalted butter, softened
- 1/2 cup milk (any kind) or more as needed
- 2 tsp vanilla extract
- 1/4 tsp almond extract optional
- salt Pinch of
- Food coloring (gel or liquid)
Instructions
Preparation
- In a large mixing bowl, beat the softened butter until light and fluffy for 2-3 minutes to create a smooth base.
- Gradually add the sifted powdered sugar, alternating with milk, starting and ending with sugar; mix on low until combined, then beat on medium-high until smooth.
- Stir in the vanilla, optional almond extract, and salt; beat for 1-2 minutes until smooth and thick, achieving outlining/piping consistency.
Coloring and Decorating
- Divide the frosting into separate bowls, one for each desired color, and mix in food coloring until uniform.
- For flood consistency, add a few drops of milk or water to a portion of colored frosting, mixing until a dollop disappears within 8-10 seconds.
- Use the thicker frosting to outline cookies, let it set, then fill outlined areas with the thinner frosting, using a small paintbrush or toothpick to spread evenly and remove air bubbles.
Notes
For best results, ensure butter is truly softened to room temperature before beating. If the outlining frosting becomes too stiff, add a tiny amount of milk or water to reach the desired consistency. Store frosting in an airtight container at room temperature for up to 3 days or refrigerated for up to 2 weeks; bring to room temperature and re-whip if needed before use.