Description
Rich and creamy Buttercream Frosting for Cookies is smooth and fluffy, and it sets up firm enough to stack up your cookies for storage.
Ingredients
- ¼ cups Butter Or Margarine
- ¼ cups Shortening
- 1 pinch Kosher Salt
- ¼ teaspoons Vanilla Extract
- 2 cups Powdered Sugar, Sifted
- 2 teaspoons Water
- Food Dye, As Needed (optional)
Preparation
Beat butter or margarine with shortening, kosher salt and vanilla extract using a hand mixer or the paddle attachment of a stand mixer on high speed, until combined.
Add powdered sugar. Start the mixer on low then increase it to medium to combine the sugar.
Add water. If using, add the dye now. Beat on high for 2 minutes for fluffy frosting. Do not over-mix—the icing can become grainy instead of smooth.
Buttercream can be stored in the fridge of the freezer. Just defrost and then beat for 1 minute before using. Once you ice the cookies, the frosting will set up fully in about half an hour to an hour, allowing you stack the cookies.
