Thick Frosting For Cookies

Cookie frosting spread on a batch of red cookies.

A thick, spreadable frosting for cookies that sets with a light crust, perfect for stacking. Made with butter and cream cheese, this vanilla-based frosting can also be naturally flavored with freeze-dried fruit powder for a colorful, fruit-forward variation.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Servings: Cups (approx.)

Calories: 95kcal

Author: Erin Cernich

Equipment

Ingredients

2 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla
¼ teaspoon salt
1 cup powdered sugar
3 tablespoons freeze dried raspberries, ground to powder optional; see Instructions

Instructions

In a medium mixing bowl, add the cream cheese, butter, and vanilla. Use a hand mixer and beat on medium-high until smooth.
2 ounces cream cheese, room temperature, 2 tablespoons unsalted butter, room temperature, 1 teaspoon vanilla
For flavored frosting - In a small blender or food processor, grind 1/3 cup freeze-dried raspberries into a fine powder. Measure out 3 tablespoons of the raspberry powder and replace 3 tablespoons of the powdered sugar with it. Adding both will result in a frosting that’s too dry.
1 cup powdered sugar, 3 tablespoons freeze dried raspberries, ground to powder
Sprinkle the salt over the creamed mixture. In increments, sift the powdered sugar through a fine mesh strainer (and fruit powder, if using) set over the top of the bowl. Beat on medium until smooth and fluffy. Note - Sifting the powdered sugar will make the frosting smooth, and siftting the fruit powder will remove the seeds.
¼ teaspoon salt
The frosting is ready to use immediately, or it can be covered and stored in the refrigerator for up to 1 week. It will harden slightly when refrigerated. Bring it to room temperature when ready to use, and give it another mix to make it fluffy.

Notes

Serving Size - This is a small batch frosting recipe that is easily doubled.
Yield - The recipe will yield approximately 1 1/2 cups of frosting. Enough to frost a small batch of 12 cookies.
Freeze-Dried Fruit - Any freeze-dried fruit or fruit powder will work. Reduce the amount of powdered sugar by the amount of fruit powder. Otherwise, the frosting may get dry and crumbly.
Frosting Consistency - This frosting is thicker than traditional buttercream. I recommend keeping its use to cookies (vs. cakes or cupcakes) for that reason.
Room Temperature Stable - The frosting will be fine at room temperature for up 8 hours. Beyond that, I recommend refrigerating it because of the cream cheese.

Nutrition