Buttercream Cookie Icing

I love this icing for a few different reasons:

  • Unlike Royal icing, it tastes great!
  • It can be piped and spread.
  • It doesn’t require any messy measuring of powdered sugar
  • It keeps well in the refrigerator for up to two weeks
  • Almond extract is absolutely essential to tasty sugar cookies


  • Servings: ”24-48″
  • Difficulty: ”easy”
  • Print

This recipe is versatile allowing easy spreading and piping. It is very sweet, so add a pinch or more of salt if you do not like sweeter icings.


  • 2 pound package powdered sugar
  • 2 sticks room temperature unsalted butter
  • 1 tsp almond or vanilla extract
  • 3/4 cup whole milk, half-and-half or cream


1. Whip the butter using an electric mixer for minute or two.

2. Place bowl in sink and carefully add powdered sugar, extract and about 1/4 cup of cream.

3. Mix on low until powdered sugar is incorporated. Gradually add more cream or milk until no powdered sugar is visible Scrape with a spatula.

4. Turn mixer up to high and whip, adding additional milk or cream until desired consistency. Peaks should hold their shape.

5. Add to bowls to color icing, then add to piping bags as needed.

6. To store, place clear plastic film directly on icing in bowls and cover with a fitted lid. The tips of piping can be covered with plastic film and bags stored in zippered bags. Frosting will keep up to two weeks.