Sugar Cookie Icing
This sugar cookie icing is SO EASY! Smooth, shiny, and colorful icing that transforms ordinary sugar cookies into edible art.
Equipment
- Mixing Bowl
- Whisk
- Electric Mixer
- Piping bags
- Piping tips
- Spatula
- Food coloring supplies
Ingredients
- 3 cups powdered sugar
- 1/4 cup whole milk
- 2 tablespoons light corn syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- food coloring gel, liquid, natural, or powdered dried
Instructions
- Gather your ingredients.
- Sift the powdered sugar in a mixing bowl to eliminate lumps.
- In a separate bowl, whisk together the whole milk, light corn syrup, vanilla extract, and almond extract.
- Gradually add the wet ingredients to the powdered sugar, stirring continuously. Use a whisk or electric mixer to blend until smooth and free of lumps.
- If the icing is too thick, add more milk, one teaspoon at a time, to reach desired consistency. If too thin, add more powdered sugar.
- Divide the icing into separate bowls if using multiple colors. Add food coloring to each bowl until desired shade is achieved.
- Use piping bags fitted with different tips to decorate your cookies. For flooding, use a thinner icing to create a smooth surface. Allow icing to set before stacking or packaging.
Notes
- Store icing in an airtight container at room temperature for up to 2 days or refrigerate up to a week.
- Whisk gently before use if refrigerated to restore consistency.
- Use cornstarch or powdered erythritol as a sugar substitute for a healthier option.
- Adjust icing thickness by adding milk or powdered sugar to suit decorating needs.
- Try different extracts like lemon or orange for unique flavor variations.