Butter Icing for Sugar Cookies

Butter Icing for Sugar Cookies

193

"Here's a terrific recipe for icing sugar cookies, no raw egg whites. For any recipes that require egg whites, you can purchase dried, powdered egg whites at cake-decorating supply stores that can be substituted in most recipes calling for the regular raw egg whites, then you can still lick the bowl!"
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Ingredients

servings 162 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine confectioners' sugar butter, vanilla and milk, beating until creamy. Thin with a few more drops of milk (if necessary) to reach desired spreading consistency. Stir in optional food coloring. Spread frosting over cooled cookies and decorate with colored sugar, if desired.

Reviews

193
  1. 241 Ratings

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Most helpful positive review

I've used this recipe a few times now. And I love it. I just want to leave a note about the vanilla. It seems that when using real vanilla extract 1 teaspoon is plenty and when using imitatio...

Most helpful critical review

This recipe is good yet, I made some adjustments to make it better. Instead of butter I used cream cheese the icing seemed to hold together better and I used almond flavoring in place of vanill...

This recipe is good yet, I made some adjustments to make it better. Instead of butter I used cream cheese the icing seemed to hold together better and I used almond flavoring in place of vanill...

I've used this recipe a few times now. And I love it. I just want to leave a note about the vanilla. It seems that when using real vanilla extract 1 teaspoon is plenty and when using imitatio...

This was a wonderfully simple icing recipe. Instead of using the full tablespoon of vanilla I used just 1 tsp of almond flavoring and it turned out great, especially when paired with the cream c...

I usually read the reviews first, and boy do I wish I had this time! I was in a hurry, so used 1 TBSP of Pure Vanilla Extract ... Oh My Gosh! I added Cherry Flavoring to try to hide the vanilla ...

the flavor is good, but it didn't harden like i wish it would. the icing smeared after i placed the cookies in their bags...

This recipe was fast and turned out very creamy. However, it calls for WAY too much vanilla. Half the amount is a better guess.

The whole tablespoon of vanilla was too much-and without the foodcoloring, it makes brown icing. I would lessen the vanilla to a tsp., not a whole tablespoon.

This is an easy and yummy recipe for frosting. It is a little too heavy on the vanilla, so I cut it back.

Great glaze for anise cut outs. Note: Please use clear vanilla extract which is available at Michael's, etc. Clear vanilla prevents the brown icing!!