Rich and creamy buttercream icing for cookies is smooth and fluffy, and it sets up firm enough to stack your cookies for storage.
- ¼ cups butter or margarine
- ¼ cups Shortening
- 1 pinch Kosher salt
- ¼ teaspoons Vanilla extract
- 2 cups Powdered sugar, sifted
- 2 teaspoons Water
- Food coloring, as needed (optional)
Beat butter or margarine with shortening, kosher salt and vanilla extract using a hand mixer or the paddle attachment of a stand mixer on high speed, until combined be combined.
Add powdered sugar. Start the mixer on low then increase to medium to combine the sugar.
Add water. If using, add dye now. Beat on high for 2 minutes for a fluffy frosting. Don’t overmix – the frosting may become grainy instead of smooth.
Buttercream can be stored in the fridge or freezer. Simply thaw then beat for 1 minute before use. Once you’ve frosted the cookies, the frosting will completely set in about half an hour to an hour, allowing you to stack the cookies.