Ingredients:
- 1 cup butter (softened, unsalted preferred)
- ½ tsp vanilla extract
- ½ tsp almond extract (optional but adds a delightful flavor)
- 3 tbsp whole milk (for creaminess)
- 5 cups confectioners’ sugar (sifted for smoothness)
- Wilton’s gel coloring (your choice of colors)
Instructions:
- Prepare the Butter:
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until it’s smooth and fluffy (about 2-3 minutes).
- Add Flavors:
- Mix in the vanilla extract and almond extract until well incorporated. Adjust extract amounts to taste if needed.
- Incorporate the Milk:
- Add the milk one tablespoon at a time, mixing thoroughly after each addition. This will ensure a smooth, creamy texture.
- Mix in Confectioners’ Sugar:
- Gradually add the sifted confectioners’ sugar, one cup at a time. Beat on low speed initially to avoid a sugar cloud, then increase to medium speed until the frosting reaches your desired consistency.
- Adjust Consistency:
- If the frosting is too thick, add more milk, one teaspoon at a time. If too thin, add more confectioners’ sugar.
- Add Coloring:
- Divide the frosting into bowls and add Wilton’s gel coloring. Start with a small amount, mixing thoroughly, and add more as needed to achieve vibrant colors.
Tips for Decorating:
- Use piping bags with assorted tips for intricate designs or spread the frosting with a butter knife for a simple finish.
- Let cookies cool completely before decorating to prevent the frosting from melting.
Storage:
- Store leftover frosting in an airtight container in the refrigerator for up to a week. Bring to room temperature and re-whip before using.
This buttercream is soft, flavorful, and perfect for cookies, making it a hit with kids and adults alike!