frosting for cookie cake recipe

Written BySheba G Updated On
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I have been making this frosting for cookie cake for years and it is always a hit. My kids love it when I make a big cookie cake for their birthdays or just for a fun weekend treat. The frosting is creamy and sweet but not too heavy, and it pairs perfectly with the soft cookie base. I like that I can control the ingredients and make it a little lighter by using less sugar or a different type of butter. It is a simple recipe that comes together quickly and makes any dessert feel special. Whether it is for a party or just a family movie night, this frosting never disappoints.

4.8 from 752 votes

This creamy and smooth frosting is ideal for topping a giant cookie cake. It is easy to make with just a few ingredients and spreads beautifully.

Prep Time10 minutes
Cook Time15 mins
Resting Time0 mins
Total Time10 minutes
Servings: 12Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
2 teaspoons vanilla extract
2 to 3 tablespoons milk
1/4 teaspoon salt

👨‍🍳Directions

1In a large bowl, beat the softened butter with an electric mixer until creamy and smooth, about 2 minutes.
2Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
3Add the vanilla extract and salt, then beat on medium speed until smooth.
4Add milk one tablespoon at a time, beating until the frosting reaches your desired consistency. For a thicker frosting, use less milk; for a thinner spread, add more.
5Use immediately to frost your cooled cookie cake, or store in the refrigerator for up to a week. Let it come to room temperature before spreading.

🔧Equipment

Large mixing bowl
Electric hand mixer or stand mixer
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 30mg🧂Sodium: 55mg🌾Total Carbs: 20g🥦Dietary Fiber: 0g🍬Sugars: 19g🥩Protein: 0g

📝Notes

For a chocolate version, add 1/4 cup unsweetened cocoa powder with the powdered sugar. You can also use a splash of heavy cream instead of milk for extra richness.

This frosting for cookie cake is a simple and reliable recipe that always works well for family gatherings. It is easy to adjust the sweetness and consistency to your liking, and it makes any cookie cake look and taste amazing. I hope you try it for your next celebration or just a fun treat at home.

1. Can I use salted butter instead of unsalted?

Yes, you can use salted butter but then omit the added salt in the recipe. The frosting will have a slightly saltier taste which can balance the sweetness.

2. How do I store leftover frosting?

Store any leftover frosting in an airtight container in the refrigerator for up to one week. Let it sit at room temperature for about 15 minutes and give it a quick stir before using.

3. Can I make this frosting dairy free?

Yes, use a dairy free butter substitute and a non dairy milk like almond or oat milk. The texture may be slightly different but it will still taste great.

4. Why is my frosting too runny?

If your frosting is too runny, you may have added too much milk. Try adding a little more powdered sugar, one tablespoon at a time, until it thickens up.

5. Can I add food coloring to this frosting?

Absolutely. Add gel food coloring a little at a time after the frosting is mixed until you reach your desired shade. Gel coloring works best because it does not thin the frosting.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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