This homemade sugar cookie frosting is super smooth & spreadable, making it a perfect pair to your favorite sugar cookie recipe. I prefer to spread it the old fashioned way with a knife, but it also works well for loose piping.
In a large bowl, beat the softened butter (½ cup, i.e., 1 stick) and cream cheese(4 ounces) on medium speed using a hand or stand mixer (with paddle attachment) for 2-3 minutes (until creamy).
Keeping the mixer on medium speed, slowly add in vanilla extract (½ teaspoon), almond extract(½ teaspoon), and powdered sugar (3 cups). Add milk(4 teaspoons), turn the mixer to high speed, and continue mixing for 2 minutes. If frosting is thicker than you would like, add an extra 1 teaspoon of milk at a time until the desired consistency is reached.
If desired, add a few drops of food coloring for a colored variation!
Notes
Makes about 1.5 cups (enough to typically frost 2 dozen cookies)