Crumbl Cookie Frosting Recipe (Easy Copycat)

That thick, pastel pink frosting on a Crumbl sugar cookie is half the reason people go back. This copycat Crumbl cookie frosting recipe gets you the same creamy, buttery layer at home, and it comes together in about 10 minutes.

It spreads smooth, holds its color well, and tastes like the real thing without a trip to the store.

Why I Love This Recipe

The texture is the thing. It’s dense enough to hold a swirl but soft enough that it doesn’t crack when you bite in, and that balance is harder to find than it sounds.

The almond extract is what makes it taste distinctly like Crumbl rather than generic buttercream. A small amount does a lot of work.

It also keeps well in the fridge, so you can frost a batch of cookies a day ahead and they’re still good the next morning.

Recipe Ingredients

• 1 cup (225g) unsalted butter, softened – Unsalted gives you control over the final saltiness; make sure it’s genuinely room temperature or the frosting won’t be smooth
• 3 cups (360g) powdered sugar, sifted – Sifting prevents lumps from forming in the finished frosting
• 3 tbsp heavy cream – Adds richness and loosens the frosting to a spreadable consistency; half-and-half works in a pinch
• 1 tsp vanilla extract – Use pure, not imitation, for the cleanest flavor
• 1/4 tsp almond extract – The detail that makes this taste like Crumbl; don’t skip it
• 1/4 tsp fine salt – Balances the sweetness
• 2 to 3 drops pink gel food coloring – Gel holds color better than liquid without thinning the frosting

Variations / Substitutions

• Dairy-free butter – Use a good-quality vegan butter stick (not spread) and the texture stays close; avoid anything with high water content or the frosting will be loose.
• Coconut cream instead of heavy cream – Adds a faint coconut note and works well if you want a dairy-free version end to end.
• Lemon extract instead of almond – Gives a brighter, citrusy finish that pairs well with lemon sugar cookies.
• Different color – Swap the pink gel for lavender or blue to match Crumbl’s rotating seasonal flavors.
• More powdered sugar – Add an extra 1/4 cup if you want a stiffer frosting that holds piped shapes.

If you want to make the cookie itself to go underneath this frosting, look up a Crumbl Sugar Cookie Copycat Recipe.

How To Make Crumbl Cookie Frosting

Step 1: Beat the Butter

Beat the 1 cup softened butter in a stand mixer or with a hand mixer on medium speed for 2 minutes, until it’s noticeably pale and fluffy. This step isn’t just mixing, it’s building the airy base that gives the frosting its texture.

The butter should look almost white and feel light when you stop the mixer. If it still looks yellow and dense after 2 minutes, keep going for another 30 seconds.

Step 2: Sift in the Powdered Sugar

With the mixer on low, add the 3 cups sifted powdered sugar a third at a time, letting each addition incorporate before adding the next. Once all the sugar is in, increase to medium and beat for 1 minute.

The frosting will look dry and stiff at this point, which is exactly right. Don’t add cream yet.

Step 3: Add the Cream and Extracts

Add the 3 tbsp heavy cream, 1 tsp vanilla extract, and 1/4 tsp almond extract all at once. Mix on low for 15 seconds to bring it together, then increase to medium-high and beat for 2 full minutes.

The frosting will go from thick and crumbly to smooth and glossy during those 2 minutes. Scrape down the bowl at the halfway point so everything gets evenly mixed.

Step 4: Season and Color the Frosting

Add the 1/4 tsp fine salt and 2 to 3 drops of pink gel food coloring. Mix on low for 30 seconds, then check the color. Add one more drop if you want a deeper pink, and mix for another 15 seconds.

Taste the frosting now. If it’s too sweet, a small pinch more salt will pull it back into balance without making it taste salty.

Step 5: Spread and Swirl on the Cookies

Spoon a generous dollop of frosting onto each cooled sugar cookie and use the back of a spoon or a small offset spatula to spread it in a single sweeping motion outward from the center, leaving a thin unfrosted edge around the border. That swipe is what gives Crumbl cookies their signature look.

Serve the frosted cookies at room temperature with the pink frosting visible and glossy.

Recipe Tips

• Use room temperature butter, not melted. If your butter is too warm, the frosting will look greasy and won’t hold its shape on the cookie. Press a finger in: it should leave an indent but not sink all the way through.
• Sift the powdered sugar. Skipping this is the most common reason frosting ends up grainy. Takes 2 minutes and makes a real difference.
• Gel food coloring only. Liquid coloring thins the frosting and you’ll need a lot more of it to get a visible pink, which throws off the texture.
• Make it ahead. This frosting can be made up to 3 days early and stored in the fridge. Re-whip for 1 minute before using.

Frosting consistency by use:

Use	Heavy cream amount	Consistency
Spreading with a spoon	3 tbsp	Thick and smooth
Offset spatula swirl	4 tbsp	Slightly looser
Piping bag with tip	2 tbsp	Stiff, holds shape

How To Store

• Refrigerate – Store frosted cookies in a single layer in an airtight container for up to 4 days. The frosting firms up in the fridge, so set them out 20 minutes before serving.
• Serve Cold – The frosting is also good eaten straight from the fridge if you like a denser, firmer texture on the cookie.

Unfrosted frosting (in a container by itself) keeps in the fridge for up to 5 days or in the freezer for 2 months. Thaw overnight in the fridge and re-whip before using.

Frequently Asked Questions

Can I use salted butter instead of unsalted?

Yes, but leave out the added 1/4 tsp salt in the recipe and taste before adding any more. Different brands vary in saltiness.

Why does my frosting look greasy or separated?

Almost always a butter temperature issue. If the butter was too warm when you started, pop the bowl in the fridge for 10 minutes, then beat again on medium for 1 minute.

Can I double this recipe?

Yes, it doubles well. Use a stand mixer if you have one, since a hand mixer can struggle with the volume of powdered sugar.

How many cookies does this recipe frost?

It frosts 10 to 12 standard-size cookies (roughly 4 inches each) with a generous Crumbl-style layer.