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.
Stir in the vanilla and one tablespoon of milk. 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. You can cook Sugar Cookie Icing using 5 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Sugar Cookie Icing
- Prepare 4 cups of powdered sugar.
- Prepare 9 tsp of milk.
- You need 4 tsp of corn syrup.
- You need 2 tsp of Almond emulsion.
- Prepare 2 tsp of lemon oil or extract.
If the frosting becomes too thin, beat in a small amount of powdered sugar. Of all the types of cookie icing, our thinned royal icing recipe is perfect for covering and decorating cut-out sugar cookies. Also known as flow-in icing or flood icing, this recipe dries icing to a smooth finish. Unlike softer cookie icings, thinned royal icing is durable once it sets, making it ideal for flooding and decorating sugar cookies.
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!.
Colorful, glossy icing transforms plain sugar cookies into edible works of art. Ours is flavored with almond extract, but feel free to use vanilla or peppermint, or whatever flavor your heart desires. Sugar cookie icing forgoes the egg whites and instead combines a little bit of milk with confectioner's sugar. It's quick and easy to whip up to the same consistency as royal icing. The icing will dry if left overnight (enough that you CAN wrap the cookies in baggies), however it won't dry and harden quite as well as.