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 full-fat 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 full-fat 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.
¼ teaspoon salt

Sifting makes the frosting smooth and removes the seeds from the fruit powder.

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