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Soft Cookie Frosting

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Gwen Adams

Light and fluffy, this white frosting is perfect for piling on top of cookies. Flavor however you wish; our favorite is a mixture of vanilla and almond. This frosting stays light and moist, and is similar to American buttercream — but a whole lot easier to make.

At a glance

2 1/2 cups frosting
Nutrition information


Choose your measure:

  • 3 cups confectioners' sugar
  • 1/2 cup butter
  • 1/2 cup shortening
  • 2 teaspoons vanilla extract, or 1 teaspoon each vanilla and almond extracts
  • 1/8 to 1/4 cup water or milk


  1. Using a hand or stand mixer, mix together the sugar, butter, and shortening just until combined.
  2. With the mixer on medium speed, gradually add the extracts and the desired amount of water or milk. Less liquid will yield a stiffer frosting that will dry slightly and make cookies easier to stack; more will result in a softer, buttercream-like consistency, one that stays soft for several days.
  3. Beat on high speed until fluffy, 1 to 2 minutes. Remove from the mixer bowl, and use immediately; or store airtight at room temperature, until ready to frost cookies.
  4. Yield: 2 1/2 cups frosting.

Nutrition Information

  • Serving Size 2 TBSP (35g)
  • Servings Per Batch about 17
Amount Per Serving:
  • Calories 180
  • Calories from Fat 100
  • Total Fat 11g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 0mg
  • Total Carbohydrate 21g
  • Dietary Fiber 0g
  • Sugars 20g
  • Protein 0g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.