Cookie Frosting


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This basic frosting can be spread with a knife or small spatula or squeezed through a pastry bag onto the cookies. If you plan to pipe the frosting through the bag, make it a little stiffer by adding a little less milk.

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  • 2 C. confectioners' sugar
  • 1/4 C. unsalted butter, softened
  • 1/2 tsp. vanilla extract
  • 1 to 2 Tbs. milk
  • Liquid or paste food coloring (optional)

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In a large bowl and using an electric mixer set at low speed, beat the confectioners' sugar, butter and vanilla extract until it reaches spreading consistency. Add more sugar or a little milk, if necessary, to achieve the right texture. Stir in the food coloring until combined, if desired.

Yield: about 1 1/2 cupsĀ 

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