Our Favorite Cookie Frosting

Photo: Annabelle Breakey; Styling: Dan Becker

Keep this recipe for our favorite cookie frosting handy! It's simple but oh-so-delicious. Leave the frosting white or tint it with food coloring if desired.

Yield: Makes 2 cups, enough for 32 cookies (3 in. wide)
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 33%
  • Protein: 0.1g
  • Fat: 3g
  • Saturated fat: 1.9g
  • Carbohydrate: 14g
  • Fiber: 0.0g
  • Sodium: 30mg
  • Cholesterol: 8.3mg

Ingredients

  • 1/2 cup butter, at room temperature
  • 1 pound powdered sugar
  • About 3 tbsp. half-and-half (light cream)
  • 2 teaspoons vanilla extract or finely shredded zest from 1 lemon
  • Food coloring (optional)

Preparation

  1. In the bowl of a mixer, beat butter until very smooth. Add powdered sugar, 3 tbsp. half-and-half, and the vanilla and beat until very smooth. For a thinner frosting or a glaze, add more half-and-half. Tint with food coloring if you like.
  2. Note: Nutritional analysis is per tbsp.
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