Ingredients

The following ingredients have 12 Servings
  • 1 cup salted butter (softened (2 sticks))
  • 4 cups powdered sugar (divided)
  • 4-6 tablespoons cream (divided**)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla (I love Mexican vanilla )
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon almond extract
  • gel food coloring

Instruction

  • In a large bowl or stand mixer, use the whisk attachment* to beat the softened butter until it is fluffy, about 2-3 minutes. Remember to scrape down the sides and bottom of the bowl!
  • Add half of the powdered sugar and 2 tablespoons cream**. Beat well. Scrape the sides and bottom of the bowl.
  • Add the remaining powdered sugar and 2 more tablespoons of cream. Beat well.
  • Add salt, vanilla, coconut, and almond extracts. Beat well. Scrape the sides and bottom of the bowl.
  • Add remaining 1-2 tablespoons of cream, if needed.
  • Add gel food coloring if you want to tint the frosting. (liquid food coloring can mess with the consistency.)
  • This is enough frosting to do about 2 dozen cookies, but that totally depends on your cookie shape. Frost the cookies (Here's the cookie recipe) and store in a tupperware on the counter for 2-3 days.
  • Leftover frosting is great on graham crackers!