Sugar Cookie Icing. This icing recipe is the "Holy Grail" of icing. Stir the powdered sugar and the milk until smooth. Beat in corn syrup and vanilla until icing is smooth and glossy. If it's too thick, add more corn syrup. Divide icing into separate bowls and stir in food coloring as desired.
You can dip the cookies, paint them with a paint brush or spread them using a knife or the back of a spoon.
Colorful, glossy icing transforms plain sugar cookies into edible works of art.
Stir in the vanilla and one tablespoon of milk.
You can have Sugar Cookie Icing using 5 ingredients and 7 steps. Here is how you cook that.
Ingredients of Sugar Cookie Icing
- You need 4 cups of powdered sugar.
- You need 9 tsp of milk.
- Prepare 4 tsp of corn syrup.
- It's 2 tsp of Almond emulsion.
- It's 2 tsp of lemon oil or extract.
Once mixed, gradually beat in the remaining milk to make the frosting smooth and spreadable. If the frosting seems too thick, beat in additional milk a few drops at a time. If the frosting becomes too thin, beat in a small amount of powdered sugar. Scroll down for the printable sugar cookie icing recipe.
Sugar Cookie Icing instructions
- Measure out powdered sugar and set aside.
- Measure milk and pour into medium to large bowl.
- Slowly add powdered sugar, making sure to mix well after each addition, or it will become clumpy..
- After all sugar has been added, mixture WILL BE VERY THICK. Add your corn syrup, and mix well..
- Add your extracts. I like almond emulsion because it is thicker and tastes better, as with the lemon oil, however, extracts will work..
- If mixture is still too thick, you can add more corn syrup, but only a little at a time..
- Separate and color!.
Whisk together ingredients in a bowl until smooth and glossy. If desired, tint cookie icing with food coloring of choice. Spread icing on cookies using a knife, spoon or frosting bag or bottle. TIP: If you are piping around the edges of your cookies, the icing should be thick. You start with the simple ingredients of powdered sugar and milk.