This is the icing I use for all my sugar cookies.
I have modified about 4 recipes from this site to make this one to suit my needs. I give tara1970 most credit as that is the icing I used prior to this one though it was hard to multiply it for a very large batch.
- 2 lbs powdered sugar
- 1/3 cup light Karo corn syrup
- 1-2 TBS (yes, tablespoons) of clear vanilla (I use Wilton vanilla that is not that potent. You may need to adjust quantity if you use another brand or other flavoring.)
- 2/3 cup milk (This is for flow consistency. Add milk slowly and adjust to desired consistency.)
Mix everything together at a low speed until it is fully blended. Do not whip it as it will creat bubbles that will show up in your finished cookie. I store this in the refridgerator for about 1 week. It needs to be room temperature to ice your cookies as the refridgerator will make it appear thick and you may inadvertantly over-thin it. When I want a really white-white, I use Wilton icing white (just a couple drops).
This dries enough to stack and pack. It freezes well when on the cookie and the colors do not bleed. This one is my favorite recipe! Tastes TONS better than straight royal icing.