Butter Icing for Cookies
Perfect sugar cookie icing for cookies. Not too soft, not too hard — just right.
Perfect sugar cookie icing for cookies. Not too soft, not too hard — just right.
Perfect icing for sugar cookies!! Pipes easily from a pastry bag and dries on the cookies so your designs stay put! Tastes yummy too! I made this again last night tried to spread the icing on the cookies (vs. using a pastry bag). It was very smooth for the first few cookies, but then turned really "grainy". I finally found that if I put the bowl of icing over a saucepan w/ simmering water and stir often, it will stay smooth and spread easily.Read More
Perfect icing for sugar cookies!! Pipes easily from a pastry bag and dries on the cookies so your designs stay put! Tastes yummy too! I made this again last night tried to spread the icing on the cookies (vs. using a pastry bag). It was very smooth for the first few cookies, but then turned really "grainy". I finally found that if I put the bowl of icing over a saucepan w/ simmering water and stir often, it will stay smooth and spread easily.
I made this for my "Ultimate Sugar Cookies" (recipe on this site"). I substituted liquid hazelnut coffee creamer for the cream and eliminated using any extract flavoring. This was sooooo good. Frosting hardened on the cookie just like I wanted. Could store cookies between wax paper without smudging any frosting. You need to work fairly quickly frosting the cookies. I just kept stirring in between. Didn't have any problems at all. My adult kids and grandkids just loved this. Will make again.
Delicious alternative to royal icing! It pipes beautifully, and is easy to change the consistency to suit your needs. I added a touch more vanilla, just because we like it (you can use clear vanilla if you need whiter icing). We decorated tons of gingerbread cookies and they looked and tasted great - the icing dries shiny and hardens so that you can stack your masterpieces. This is a staple for the holidays!
Very good recipe for sugar cookies. I slimmed them down by using skim milk instead of the cream and it still turned out great.
This recipe is wonderful! I needed an icing that would dry semi hard - so my decorations wouldn't smudge/ fall apart or off, yet, not be rock hard like royal frosting. This works great! It hardens, but NOT too hard. yet was soft enough for us to eat. All my gingerbread man decorations stayed on perfect! This frosting is also Creamy and flavorful and you dont need alot on any cookie to get the benefits of it.(sweetness wise) - which makes it go further. I made the mistake of coating a cookie with it completely, and wow! overkill! You just need a little bit to get that sweet flavor and really perk up the cookies. All my colors blended in nicely too. If the mix starts to get a little hard while you are doing other things, just stir in a little hot water till you get the consistency back that you need. It will still harden up later with no problems. You can also nuke icing bags for 10 seconds if the icing hardens in it as well. Im going to use this recipe forever! thanks!
This frosting is perfect. It is easy to make and easily speadable. Once set it is still soft, but you can easily stack cookies without any problems. Try it with Almond extract for a delicious flavor...excellent on sugar cookies. I used it on the recipe titled Best Rolled Sugar Cookies-delicious. Perfect for decorating Holiday themed cut out cookies! I used food coloring with great results. This is a keeper.
This icing tastes great on my sugar cookies and hardens nicely. The best thing I've found to do with these is to replace the regular cream with flavored coffee cream. That simple change makes this absolutely de-vine:)
I was very happy with this recipe. I have made it several times since I first printed it out. I made a batch of Cookie Press Butter spritz cookie and a regular batch of sugar cookie and used it on both. I go to a school for culinary arts specializing in Baking and Pastry Arts. I took them in to school and not only did the students like them. So did the chef instructors. Great recipe. This one is added to my personal recipe book. Thanks for sharing.
I was making up some Bosses Day cookie & candy baskets, and wanted to try a different icing recipe. I usually use a wonderful tasting buttercream, but the problem is it never seems to harden (one reason why I like it so much, just not good when cookies must touch each other). I used milk in place of cream, and almond extract instead of vanilla. I melted the butter in the microwave and added everything else to that in the same mixing bowl. You have to work fast because the icing sets up very quickly. Luckily it reheats well in the microwave since it sets up quickly in the bowl, too! This is a very good icing recipe for cookies, and I bet it would be great drizzled over things like cinnamon rolls or coffee cakes, too. I would stick to a thicker, fluffier buttercream type frosting for cakes or for decorating with tips, but this is excellent for when you want something that will harden and that you can maybe stick a few sprinkles into. I'll definitely use it again.
This is a great cookie icing!! Hardens beautifully allowing the cookies to be 'stackable'. I made chocolate drop cookies then used this icing. I added cocoa to the icing then after beating it smooth, I added toasted pecans. After icing cookies, I sprinkled coconut on top. Very nice presentation and a very yummy cookie. Highly reccomended
This recipe worked great on my gingerbread men, but it wasn't anything special. I followed the exact directions.
Good, reliable and certainly easy enough to adjust the consistency to your liking with more or less cream (I used half and half). I used this frosting for "Amish Cookies," recipe also from this site. My only concern is that had I needed a pure white frosting, this would not have been a good choice because of the vanilla. But even at that, it would be easy enough to reduce the amount of vanilla or even leave it out altogether, use clear vanilla, or almond extract, which is also clear.
Exactly what I was looking for! I kept the pan on the stove on VERY low just to keep it from hardening. I had to stir before each time I iced a cookie but it was well worth it. This icing is not too soft or hard. You can stack cookies after they dry. Thanks for sharing!
MmmMmMMmmmmmm..... this icing is one of the best I've made! I used milk instead of cream and it still tasted great! Half way through spreading the icing, it got clumpy, so I put it in the microwave for 15 seconds to re heat it... worked beautifully once again.
This worked great. I doubled the recipe and added more powdered sugar and more milk as needed to reach the right consistency. I used 2% milk since that's all I had on hand and worked great. I put the frosting in a large zip lock baggie with my Wilton cake dec tips and cut the corner out so it was like an icing bag...but no mess...throw away when done...we like this. All you have to clean is the tips and white plastic jobbies. It was enough to pipe a whole batch of sugar cookies. We made 9's and 0's for my Grandmother's 90th b-day party, and piped around the edges with a thick star shaped tip and it looked great. Dried nice and hard on outside, creamy when you bite into it. Dried nicely enough to stack pretty on a plate. Will use again! If you plan to sprinkle, you must do it right away as it does set up quickly. It reminds me of the iced sugar cookies with sprinkles in the round box at Publix. Yum!
This is a great icing. I didn't have cream on hand, so I used skim milk. Worked just fine. I used this icing to frost my Spritz cookies. Since the cookies were almond flavored, I added 1/2 tsp. almond extract to the icing.
Wonderful recipe! Taste superb, and the texture is perfect when it sets. Will definitely add to recipe book. Next time I'll use food coloring. I made this for the "The Best Rolled Sugar Cookies", by Jill Saunders - tastes wonderful together.
Perfect icing!!! it tasted great and dried really nice. You do have to work fast if you want to add sprinkels on top so do it immediately after icing each cookie. My husband and son and I worked as a team and it went really fast and we ended up haveing really cute cookies and a good time too. As for the other posters who said it dried too fast and they had trouble with it you do need to put it in a decorating bag right away. I put portions of it into baggies and then I could make different colors and each bag was kept fresh and nice.
I tried a few cookie frostings on this site and liked the taste of this one best. I still don't think it's quite as good as the store bought kind, but certainly better than the other 3 I tried on this site.
Perfect icing paired with The Best Rolled Sugar Cookies recipe I found on this site. The icing was super easy to make and easy to spread on our cookies. (I didn't bother with piping and making designs etc...not with 2 toddlers wanting to help and I am NOT a patient person...I just wanted the cookies frosted!) Had to use food coloring with this icing since it did not turn out white (had a slight off white appearance, probably due to the vanilla). Like others have said, the icing hardens on the top so the cookies could be stacked, yet soft once you bite into them. Very yummy combo with the cookie recipe I used. My family ate EVERY LAST cookie!!!
So easy and tastes great. Sets up very well. I beat it too much, not knowing that it would set up and had to add more cream.
My mom uses almost the exact same recipes every year for her christmas sugar cookies. The only difference is she adds a few drops of food coloring of her choice and doesn't boil anything, she just mixes it right up in a bowl and it is good to go. as long as the butter is close to room temprature it mixes together nicely!
Giving this recipe a three because although the taste was perfect, the texture and workability was HORRIBLE! Too much trouble for what it's worth. It gets hard and un-spreadable far too quickly! You're better off searching for another recipe!
This recipe was okay, I'm sorry, not my favorite. My sweet loving 6 year old even commented it was too sweet. Thanks anyway.
beautiful frosting even if using margarine! I didn't have any butter left so used margarine instead. Was low on vanilla so replaced with Vanilla liquid coffee creamer. Also added 1/2 tsp. butter extract. This is easy to work with and dries quickly. I did have to add a little more 10x sugar since using the margarine but wonderfully nice recipe for rolled sugar cookies.
Great icing, definitely a keeper! i used it to make drop flowers for sugar cookies and most of them hardened nicely. I did pink and red ones and for some reason the red ones did not stay hard. Other than that, use the icing quickly because it will start to harden in your piping bag. Also, you can refrigerate the icing and when you're ready to reuse just place it in the microwave (defrost) for 10-20 seconds (i was working with about half a cup). Try it!
I liked this icing. I used it to decorate my first crack at homemade gingerbread men. It was a good consistency and dried to a nice hard finish. I had already used the last of my cream for another recipe, so I used whole milk instead and it came out just fine. It will set up quickly on you, so if you have a lot of cookies to ice (or whatever you're using it for), I'd leave it on the stove on low or on top of a heating pad to keep it smooth and spreadable while you work.
GREAT! This was exactly what i was looking for. Instead of cream and vanilla i usesed my flavored coffee creamer and made amaretto frosted sugar cookies. YUM. If it begins to set up in your bowl just throw it in the microwve for 15 second intervals.
This icing was yummy! It was a little sweet for my taste, but I made some different flavors with it and iced cupcakes. I used cocoa for chocolate, i mixed in a little maple flavoring (which was divine!), I also mixed instant coffee in some, and peanut butter in some. The peanut butter was my favorite!
A very, very difficult icing to work with when following the recipe exactly. I then heeded other reviewers advice. Despite continuous stirring and leaving over low heat, the icing just crumbled when I attempted to spread it on my snowflake cookies. I ended up adding about 1/4 cup or more of cream and using the icing as a glaze. I then dipped my cookies or drizzled icing over the top. Although flavorful, I will not make again.
This comes out perfect every time I make it for "Soft Christmas Cookies". It can thicken quickly, but a little bit of hot water (I keep the kettle handy) and it's good to go! It also pipes well too! If I'm doing intricate cookie designs, I usually double the batch. I use half and half or a mixture of that and hazelnut flavored coffee creamer. It comes out great either way.
this is very thick so I think next time I will add a couple tsp of more cream.. I wanted it to be softer so some sprinkles could stick. As written, I had to press the frosted cookies in the sprinkles as they wouldn't stick otherwise. Very easy with just a few ingredients. Taste is good but the texture isn't quite right.
Great tasting icing and very easy to modify: can add more powdered sugar to make thicker or more cream to thin. I made one batch thinner to frost shapes, one batch thicker to pipe thru pastry bag for details. Icing took about 1 hour to dry enough to be stackable (a little longer for the parts where I piped it on pretty thick). Piped icing held its shape very well, and sure tastes better than royal icing! Thanks Barbara.
This is the best icing for sugar cookies!! I will never use another!! Its delicious and its stackable! Thanks for sharing!
This is a keeper! It's easy to make and is absolutely delicious! It reminds me of those sugar cookies with the pink frosting you find at the stores! I do recommend taking the advice of another reviewer to keep the frosting over a pan of simmering water while frosting as it does become gritty as it cools and makes frosting a little difficult (it will lift off the cookie as your spreading). Keep it warm and it's easy to use. Thanx for posting!
I used this for sugar cookie cutouts and was actually able to roll out the frosting and cut it with the cookie cutters
I have never made a cooked frosting for cookies before and was skeptical. My husband who does not like cookies with frosting couldn't stop eating this. My other relatives also loved them and wanted the recipe and for me to make them again.
Amazing. Everything you want in cookie icing.
the frosting was absolutely perfect for my sugar cookies this year. i made it using one-half almond extract / one-half vanilla extract. it does set up quickly; we had to continuously put it in the microwave to make it spreadable. everyone in my family is raving about these.
This is an icing recipe that's been in my family for years, a few exceptions, not quite as much butter, we use milk and we've never heated it, we just mix it all up and slap it on the cookies! :)
I just this on drop sugar cookies and it came out perfectly! I doubled the recipe for about 60 cookies. I pot of hot water sitting in the sink in order to soften up the icing mid way through frosting! Great icing will use again on my sugar cookies!!! Set up hard enough to stack!
Great! I added a little extra cream, to make it a little thinner and easier to spread. VERY easy to make, and easy to adjust for thickness; tasty; and it really does dry very well, so you can stack. However, adding food coloring made the texture a bit rougher when dry.
wonderful frosting, I however added more sugar than stated in recipe. I like my cookie frosting thicker, but it is a great recipe.
Wow, is this excellent cookie frosting. I tripled the recipe to make alot of Christmas cutouts. Followed the recipe exactly and it was aweseome. If it thickened, we just blended it again with a spoon.
Good recipe, the icing does set up quickly which is great for immediate storage. I keep a steaming pot of water nearby to rest my mixing bowl on to prevent the icing from setting up on me as well as my mixer. This is really an excellent recipe for sugar cookies. I used my pastry bag and tips to pipe it onto the cookies.
1) When using butter in this recipe, the icing tends to get a grainy look after a while, but microwaving it for a few seconds will reverse this for some time. 2) This hardens NICELY!! 3) I use half butter/half margarine which tends to make the icing take a longer time to appear grainy. 4) If you're using different colored icings (in different colored containers), cover the ones you aren't using tightly with plastic wrap to keep from drying out.
I used this icing on "The Best Rolled Sugar Cookies" and it was awesome! I did add about 1/4 tsp almond extract to give it more flavor. This icing does dry out quite fast. Since I made several batches to frost a bunch of cookies I discovered if you add some more cream to it to thin it out as you go it works just fine. You can also try to keep the icing covered with a damp cloth. On the cookies the icing sets up nice and is still soft when you bite into it. A great recipe!
Very easy, very good frosting. Stays soft and has a good mild flavor. Went great with the "Sugar Cookie Cutouts" on here.
easy to make and pretty good. Mine was a little runny at first but did get thicker after letting cool a while. easy to add coloring to and dries nicely for stacking. thanks!
This frosting is very easy to make. It's buttery, soft and the kids loved it. What more can I ask for? I thought it was a little too sweet and thick, but that may be because I didn't use a measuring cup in my haste, so I may have put too much sugar.
So good! Perfect amount of sweetness and the consistency is just right for decorating on sugar cookies and then using sprinkles!
These were the first ever truffles I have ever made. These really are easy. If you use high quality ingredients (I use belgium chocolate and real vanilla extract) you will have great tasting truffles. The possibilities are endless when you start experimenting with flavors and additions.
I was expecting the glossy icing you can dip cookies in--which this isn't! If you spread it, it looks a little rough--but it pipes beautifully. We used it to decorate "Eileen's Spicy Gingerbread Men" (on this site) and the sweet buttery flavor went well with that not-too-sweet cookie. It gets stiff when cool, so you may have to warm it up a few times. Really good icing.
This had a weird "melted butter" taste at first but once it dried it was good. This made more than enough frosting for a 1/2 batch "The Best Rolled Sugar Cookies". It dried pretty fast, a bonus!
Loved this icing! No changes other than adding 1/2 tsp almond extract (along with the vanilla) and had no problems at all. Just had to stir it a couple of times which is no big deal. If you're also adding colored sugar, it's best to sprinkle on immediately after frosting each cookie...it sets up pretty quickly so waiting until they're all frosted might mean your sugar rolls right off. If this happens, just gently pat it into the icing. Thanks so much.... this one's a keeper!
Perfect for decorating Christmas cookies and the taste is great. I will never use another recipe for decorating cookies.
Yum! Good flavor and it did dry well...
Very good, tasty icing. I wish it would be whiter..mine turned out a bit yellowish colored. I've added more powdered sugar and that seems to help. I will continue using this recipe.
I skipped the whipping stage and just used this right out of the pan. It made a nice glaze. Started as an yellowish brown color but dried to a nice white. Just a good, basic frosting. Nothing fancy.
What a great icing - super flavour. I found it a tad thick initially, but just added a bit more cream until it was the consistency I wanted. It does harden quickly in the bowl (as was mentioned by several other reviewers) - to prevent that happening, just remove the beaters from the mixer, dampen a tea towel, and keep the bowl covered with the tea towel between spreading icing on cookies. Awesome recipe, Barbara,
I liked this frosting because the powdered sugar blended well with the melted butter. I added the cream after I melted the butter. I did used almond extract which gives the frosting a great flavor. The frosting is not a smooth frosting if that is what you are looking for in a frosting. However, the frosting made great looking Christmas tree shaped sugar cookies. I swirled the frosting and added sprinkles and piped on red frosting dots-that looked like small ornaments.
I have tried every frosting out there and this one is absolutely delicious. You can melt butter in microwave. I also substituted regular cream with flavored coffee creamers--Irish Cream and Amaretto--and, it was excellent.
Barbara is right. Not too hard. Not too soft. This is a very nice buttercream icing. Try it on the white velvet cutouts.
great recipe for consistency and ease however a little plain tasting.
Absolutely perfect! I used whole milk instead of cream because that's all I had and it came out perfect. Easy to work with and dries well. My search for a great tasting icing that dries hard enough to stack the cookies has ended. Thanks for a great and easy recipe!
Good basic frosting.
I LOVE this recipe! It was so easy to make, and so easy to use and I love how it hardens and quickly!
Great Icing. Used my microwave to heat the butter and cream. I added a little more cream, 3 1/2 T to allow for better consistency and it still firmed up well. I added a few drops of strawberry loran oil to flavor the icing for my daughters Valentines Day party. This was a nice sweet icing for not so sweet cookies.
Easy to make, delicious, great consistency. Thanks!
Whenever i try to make icing it never turns out.. i guess im not icing-inclined.. lol but this recipe was easy and it turned out great.. tastes great too.. =o)
This icing was incredible in taste! I don't normally like icing at all. I went scant on the powdered sugar a tiny bit.
This recipe tasted good but was more like juice.
The taste was GREAT!! I used almond extract instead of vanilla.My only complaint was it didnt make that much i had o remake this 3 times o cover all my cookies which was a hassle and i found that when it started cooling it became clumpy so i had to constantly re-heat to make it creamy but the over all taste of the icing was GREAT i may use this again
So easy and delicious!
I melted the butter in the microwave, stirred in milk instead of cream and the vanilla, and then added the icing sugar. I also added cocoa. The icing was quite soft, I didn't have any problem with it hardening too quickly. I had to put my bag into the freezer to harden it a bit as the heat from my hands made it too soft after a while. The icing isn't as neat as royal icing but it is tasty, at least with cocoa in it.
I doubled the recipe and used a microwave to heat the cream & butter. It came out wonderfully, I split them into multiple bowls and added different food colorings and flavoring (lemon extract) to have a variety of icings at my christmas cookie party. If they started to harden, a good stir made them spreadable again. The consistency on the cookies once dry (and even a week later) is slightly harder so I can stack them, but still melt-in-your-mouth when you taste them.
This was the exact recipes I have been looking for for 4 years. My mother had a recipe very similar and lost it. This tastes and dries fantastic! I definitely recommend this one.
Disappointing- I used real butter and vanilla and the flavor and consistency was just so-so.
Frosting tasted great and it was firm enough so I could stack the cookies. I melted the butter in the microwave and used milk instead of cream and it still turned out great. I will definately use this recipe again.
Perfect for my ginger bread cookies thank you
Easy, super fast icing. No waiting for butter to soften.
Love! I wanted something to put on my cutouts that would spread easily, but not dry to a crust, like confectioner's glaze does. This did the trick! I used half-n-half instead of cream, and it worked perfectly.
This was awsome for gingerbread cookies. It hardened just enough to hold on the rasins I used for decorating and did not over harden and fall off like some icings do, and it was simply delicious.
I just made this with the Best Rolled Sugar Cookies, and it came out perfect. It dried just hard enough to stack the cookies, but not crunchy at all.
Worked perfectly. I didn't melt the butter. Mixed butter, cream, and vanilla together and then added powder sugar. The consistency was perfect for what I wanted. I made half a batch and frosted a dozen round cookies.
Very good. I melted butter with half and half in microwave. I didn't beat the icing, it was more of a glaze. It does set up very fast, so I would place over double boiler with simmering water. Then, dip top half of the cookie and shake excess.
This icing has been one of the best icings that I have made! Very flavorful and super easy to make.
it tasted good, but I didn't care for how it spread on cookies.
This recipe was fabulous! I have just one suggestion: I used 2% reduced fat milk instead of cream and it worked wonderfully. The icing was very light and it spreaded really well on the sugar cookies.
This turned out to be a pretty good icing recipe. To make preparation quicker, I simply melted the butter in the microwave (30 sec) instead of on the stove and then added it to the cream. The only downside was that the frosting did not thicken as much as I thought it would, so I just refrigerated it for 30 minutes. If you want really thick icing, add 4 oz. of cream cheese. I iced cookies with this by spooning it into a ziploc bag and snipping one corner - instant piping bag!
I have never been one to make anything home made. I did try this today for sugar cookies. IT WAS SUPER EASY!!! Tastes great also. My kids wanted to eat the left overs right from the bowl. Its very sweet and got on cookies perfect!
Very good icing. Needed to make a double batch to frost xmas cookies.
Very good flavor, quick to make. Thanks for sharing your recipe!
i think this is the nicest icing i have tried!!! it is a bit more labor intensive than most but well worth the extra effort. the flavor is scrumptious and a perfect addition to any cookie you plan to frost.
Very tasty icing. It hardened rather quickly so you need to be ready to spread it on. It can also be warmed in the microwave for a few seconds to help the spread-ability.
Great recipe! Very easy to make.
I used this recipe for a Martha Stewart lemon cookie recipe instead of the glaze mentioned in that recipe (on another website), it was really good and it stuck hard on the cookies but not like Royal Icing -TOO hard- They covered about 45 cookies putting about a teaspoon and a half on each cookie.. A couple of things I did to make it suit the lemon cookies better were that first, I used full fat milk instead of cream, and second, I added a tablespoon of lemon juice to make it lemony. They turned out great! (: