- 1½ sticks salted sweet cream butter, softened
- 3 c. powdered sugar, measured then sifted
- 4 T. milk
- 1½ tsp. clear vanilla
In a large bowl, with an electric mixer, cream the butter. On low speed, gradually add the powdered sugar. Mix to combine. Then add the milk and vanilla and beat, scraping the sides of the bowl, until thick.
Mix in food coloring if desired. Spread on cookie.
This frosting is very moist, so store cookies in a single layer. It thickly covers 9 (large) to 12 (medium) cookies. So you may want to double it.