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Buttercream Frosting for Cookies That Hardens

This creamy vanilla frosting forms a light crust while staying soft inside, perfect for decorating cookies that look like they came from a bakery.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Frosting Ingredients
  • 1 cup unsalted butter, cool room temperature Should be slightly firm but easy to press.
  • 3-4 cups powdered sugar (10x confectioners sugar) Sift if clumpy for smoother finish.
  • 1 tablespoon vanilla extract or vanilla bean paste Adds warmth and bakery-style flavor.
  • 1-3 tablespoons milk or heavy cream Add slowly for a spreadable consistency.
  • 1 pinch salt Balances sweetness.
  • 1 teaspoon corn syrup (optional) Adds shine.
  • 1 teaspoon meringue powder (optional) Helps set frosting in humid conditions.

Method
 

Preparation
  1. Beat the unsalted butter on medium speed for 2 to 3 minutes until pale and fluffy. Scrape the bowl.
  2. Add powdered sugar slowly, one cup at a time, mixing on low to avoid a sugar cloud. Once incorporated, beat on medium for 1 minute.
  3. Add vanilla and a pinch of salt. For shine, add corn syrup if desired. Gradually add milk or cream until you reach a spreadable consistency that holds peaks.
  4. Increase speed to medium-high and beat for 2 minutes to make the frosting airy and smooth.
  5. If coloring, use gel food coloring and mix until the color is even.
Frosting
  1. Spread or pipe a thin, even layer on cooled cookies.
  2. Let the cookies sit uncovered at room temperature until the frosting top feels set to the touch, which usually takes 2 to 4 hours. For best stacking, allow to dry overnight.

Notes

For perfect results, ensure your kitchen is cool. Thin liquid additions should be made gradually. Chill the bowl if necessary for a firmer frosting. Store any leftover frosting in the refrigerator for up to 3 days, or freeze for up to 1 month.