Vanilla Almond Sugar Cookie Frosting

🕒 Prep: 10 min
🔥 Cook:
🍽 Serves: 24
★★★★★
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Vanilla Almond Sugar Cookie Frosting is that magical touch that turns simple cookies into something truly special. With just the right blend of vanilla and almond, this frosting is perfect for giving your cookies a deliciously unique flavor. It's easy to whip up and makes any batch of cookies feel like a festive occasion!

Ingredients for Vanilla Almond Sugar Cookie Frosting

Butter: Provides a creamy, rich base for the frosting. Make sure it's softened for easy mixing.

Powdered Sugar: Sweetens the frosting and helps achieve the perfect texture.

Vanilla Extract: Adds a warm, sweet flavor that complements the almond extract perfectly.

Almond Extract: Gives the frosting a distinctive nutty flavor that makes it stand out.

Heavy Cream: Helps whip the frosting into a light and fluffy consistency.

Salt: Just a pinch to balance out the sweetness and enhance the other flavors.

Tips & Tricks

  • If your butter isn’t softened, cut it into small cubes and let it sit at room temperature for 15-20 minutes.
  • For a more intense almond flavor, add an extra 1/4 teaspoon of almond extract.
  • If the frosting is too runny, add more powdered sugar, a tablespoon at a time, until thickened.

Serving Suggestions

This frosting is perfect for sugar cookies, but it’s also fantastic on vanilla cupcakes or as a filling for sandwich cookies. For a fun twist, try using it to top brownies or swirled into a bundt cake.

Frequently Asked Questions

Can I use salted butter?
Yes, but omit the pinch of salt in the recipe to avoid over-salting.
How do I store leftover frosting?
Keep it in an airtight container in the refrigerator for up to a week. Let it come to room temperature before using.
Can I freeze this frosting?
Yes, you can freeze it in an airtight container for up to 3 months. Thaw in the fridge and then whip it again before using.

Vanilla Almond Sugar Cookie Frosting Recipe Walkthrough

Start by placing your softened butter in a large mixing bowl. Using an electric mixer, beat it on medium speed until it becomes creamy and smooth. This should take about a minute or two. You want to ensure there are no lumps, as smooth butter is the foundation of a good frosting.

Next, gradually add the powdered sugar to the butter. I like to do this about 1/2 cup at a time, mixing on low speed to start, then increasing to medium. This prevents a sugar cloud from enveloping your kitchen. Continue beating until the sugar is fully incorporated and the mixture is smooth.

Once your sugar and butter are well blended, pour in the vanilla extract, almond extract, and a pinch of salt. Mix these on a low speed just until they’re combined. The extracts infuse the frosting with their wonderful flavors, so make sure they’re evenly distributed throughout.

Now, it’s time to add the heavy cream. Pour it in slowly while beating on high speed for 2 to 3 minutes. This step is key for achieving that light, fluffy texture. If the frosting seems too thick for your liking, you can add a little more cream, a tablespoon at a time, until you reach your desired consistency.

Finally, give the frosting a last quick beat to ensure everything is perfectly smooth. It should be light, airy, and ready to spread or pipe onto your cookies.

Why You'll Love This Recipe

  • Quick and easy to make, perfect for last-minute baking.
  • The almond extract adds a delightful twist to the classic vanilla frosting.
  • Light and fluffy texture that spreads effortlessly.
  • Adjustable consistency, so it’s perfect for piping or spreading.

Ingredients

1 cup unsalted butter, softened
2 1/2 cups powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract
2 tbsp heavy cream
Pinch of salt

Step-by-step Instructions

1. In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy.
2. Gradually add the powdered sugar, about 1/2 cup at a time, beating continuously until well combined.
3. Add vanilla extract, almond extract, and a pinch of salt, and mix on low speed until incorporated.
4. Slowly add heavy cream, and beat on high speed for 2-3 minutes until the frosting is light and fluffy.
5. Adjust consistency with more cream if necessary, and beat until smooth.

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