For our ‘Grammable Holiday Cookie Guide, we’ve teamed up with cookie artist Ashley McNeal to help you create some of the prettiest cookies on the block! Get ready for serious inspiration, whether you’re a total cookie newbie or a next-level baker.

If you are decorating cupcakes, a layered cake, or cookies, you need a staple buttercream frosting recipe. The keys to making a fluffy buttercream frosting: Make sure the butter is at room temperature before you begin whipping it, sift that powdered sugar beforehand (so no lumps remain), and add a few splashes of heavy whipping cream toward the end to make it almost whipped-cream-like. All you need now is a sweet object to spread (or pipe) the frosting onto… we’re partial to succulent cookies.

buttercream frosting

(Makes 4 cups of buttercream)


  • 3 cups powdered sugar, sifted
  • cup butter, softened
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy whipping cream


1. In a stand mixer fitted with a paddle attachment, mix sugar and butter on low until well blended. Increase speed to medium and beat for 3 minutes. Stop and scrape down the bowls with a spatula, if needed.

2. Add vanilla and cream and continue to beat on medium for 1 minute, adding more cream until you reach your desired consistency.

3. If adding color, divide into various mixing bowls. Drop in gel food dyes of your choice, stirring with a spoon until no streaks remain.

4. Transfer to piping bags with the piping tips of your choice. Secure with couplers (optional) and decorate.

Get more recipe inspo by visiting Brit + Co on Pinterest.

(Recipe via Ashley McNeal/Brit + Co; photos via Brittany Griffin/Brit + Co)

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