This icing recipe pairs wonderfully with the best-of-the-best sugar cookies. It is a simple buttercream icing that adds just the right amount of sweetness to garnish your sugar cookies. Even though it makes a lot of icing, I have found the recipe generates the perfect amount for the sugar cookie recipe. I rarely have any leftover after icing the cookies. The more icing with these cookies, the better.
Because this icing turns out white, it is easily customizable for holidays and special occasions. Simply separate the icing into as many bowls as you would like, and add a small amount of food coloring to each. My mother-in-law uses this recipe for Christmas, Easter, and 4th of July. It is a family favorite and always a hit with the kids.
SUGAR COOKIE ICING
- 1 pound powdered sugar
- 1/2 cup butter
- 1 teaspoon vanilla
- pinch of salt
- whole milk (amount as needed)
Sift a one pound bag of powdered sugar into a mixing bowl.
Add pre-softened butter to the sugar and mix well with either a hand or stand mixer.
Stir in the salt and vanilla.
Slowly add whole milk to the bowl in small increments starting with about 1/4 cup. Depending on how you prefer your icing consistency, you may find this is enough milk. If you like the icing to be a little more runny, continue to add milk until you are happy with the texture. I have found that 1/2 cup of milk is too much. At this point, the icing runs off the cookies and does not sit well on top. So, make sure you are adding milk to the mixture in small amounts to keep the consistency just right.
Top your sugar cookies with this delicious icing and enjoy!