Sweet and so easy, this 4-ingredient powdered sugar frosting is my favorite! A go-to recipe for frosting soft sugar cookies, graham crackers, or cake.
Affiliate links are used in this post.
4-Ingredient Powdered Sugar Frosting
I’ve used this frosting for years.
My grandma would always buy a big ol’ bag of powdered sugar.
Then, I’d ask how we were going to make the frosting and she’d flip the powdered sugar bag right over and show me the recipe on the back of the bag.
She used that recipe for as long as I can remember.
We’d mix up a couple of colors. Usually green, blue, yellow, and a pink’ish red.
We’d frost our soft sugar cookies first. Then use whatever was left to slather onto some graham crackers.
Powdered Sugar Frosting
Cook
Total
Yield 2 cups
Sweet and so easy, this 4-ingredient powdered sugar frosting is my favorite! A go-to recipe for frosting soft sugar cookies, graham crackers, or cakes.
Ingredients
- 3 cups powdered sugar
- 1/2 cup salted butter, softened
- 1.5 tsp vanilla extract
- 1-2 tablespoons milk
- Food coloring (optional)
Instructions
- Combine powdered sugar and softened butter with an electric mixer.
- Add vanilla and 1 tablespoon of milk.
- Gradually add additional milk, if needed, until you reach a smooth, easy to spread frosting.
- Once prepared, add food coloring, if desired, stirring the coloring in by spoon.
*If too runny, add additional powdered sugar to thicken your frosting.
Courses Dessert
Original Recipe from: Betty Crocker Vanilla Buttercream Frosting
maria @closetohome
This looks perfect for St. Patrick’s Day. I have not made sugar cookies in a while, thanks for the inspiration.
Kristi
This looks like an easy recipe. Will have to show it to my daughter, she has really gotten into cooking and baking and wants to try making fancy cookies.
Becky
I love how simple and easy this is to make! I can’t wait to make frosted cookies with my kid!
Mel
This is by far the easiest frosting to make! I love that you have this 4 ingredient powdered Sugar frosting in green, perfect for St Patrick’s Day!
Scott
It really is so easy. Once you try it this way you’ll never buy the stuff in a can again!
Susan
Try almond extract instead of vanilla. My grandmothers recipe. I have been making it that way for over 50 years.
Janel
Yum! We use almond extract in a glaze recipe and it’s delicious. Great idea!
Bren
You can use any Flavor extract you like.
Danielle
Hi! I’m looking forward to making your frosting! Does it keep overnight if refrigerated? I’m going to have a cookie decorating party & wanted to know if I could make the frosting the night before? Thank you for your help!
Janel
Yup! You can store it in the fridge overnight. Just give it a couple of good stirs before you go to use it and it should be good to go. Be sure to store it in a sealed container so it stays fresh.
Vicki
Assuming this needs to be refrigerated if made in advance; to soften, should I just bring it to room temp? Having cookie decorating for kids at my Christmas party & would love to have several color options for the icing!
Janel
You can make in advance and store in the fridge. Just give it a couple of stirs with a spoon when you take it out of the fridge and it should be good to go. It will spread easier when it reaches room temperature, but it will do just fine straight from the fridge as well.
Tara
Does the frosting harden up after you put it on that cookies? Because you use milk would you have to keep the cookies in the fridge after?
Thanks!
Janel
We’ve never stored the cookies in the fridge and they stay just fine. You’ll want to mix it up close to the consistency that you’re aiming for. It will thicken up a little, but will stay pretty close to the consistency you mix it up as.
Cindi
This is so good!!! Thank you for sharing!
Cara Schmenk
Will the costing turn out ok if you don’t have a electric mixer?
Janel
Yup, you can hand mix if needed.
Virginia Johnson-Sears
I use Almond extract, less sweet
Love to bake
Super easy but way way too sweet. Next time I’ll only use 1.5 cups of powdered sugar and adjust the butter quantity accordingly.
Nicole
This is the exact recipe mundo mom used to use when we made cut-outs. I was looking for the recipe over the holidays, but I found one similar. I’ve bookmarked this one already so I will have it for this year. Oh, and I knew it wasn’t meant to be because I have the same bell shaped cookie cutter!
Nicole
Meant to say *my* Mom, not mundo lol
Nicole
Wow look at all those typos. Also meant to say WAS meant to be. Not wasn’t. I got too excited lol
Janel
The bells are one of my favorites, lol!! They frost easily and fit in my cookie tupperware the best.
Susan
Thank you, Janel for this quick and easy recipe, it’s source and the memories you have of making it. I have part of an unfrosted cake left over. We had been topping it with whipped cream, but ran out of it. I will make your frosting for my cake and the rest of the frosting will be for crackers and cookies!
Amy
Is this a joke?? I am dyinnnnnng over this frosting!!! I cannot believe I made something that tastes like this!! I did everything you said, and added a tiny splash of almond extract. I’m not sure if that made any difference, but omg… thank you so much!!! My first time making frosting was the easiest success! I can’t wait to experiment with colors!
Janel
Oh good, lol. When I started reading this comment I thought you were not loving it. Hooray for easy frosting, right! Enjoy!!
Melanie
Does this frosting harden after spreading it on the cookies to allow stacking them?
Janel
Yes, it does harden some. We stack our sugar cookies frosted with a powdered sugar frosting with a layer of parchment paper between just to prevent any frosting sticking. You do need to wait until it’s dried some, before stacking though.
Keela
I just made this for a lemon poppyseed cake. I only used 1 tbsp of milk and substituted lemon juice for the rest. It turned out fabulous! Thank you for the recipe!
It was really really sweet, but that’s how I like my frosting 🙂
Janel
That sounds yummy! I love lemon everything!
Hollie
Can I use unsalted butter?
Janel
Yup! You can use unsalted butter.