This is the eastiest icing recipe ever!Simple and always works out great.Looks like RI but taste like Buttercream.After you let the icing dry you can stack and pack with no smears or smudges! I Usually let them dry over night at the very least.

Suagr cookie Icing

Ingredients

  • 1 cup confectioners’ sugar
  • 2 teaspoons milk
  • 2 teaspoons light corn syrup (depending on how thick you want it…I adjust the corn syrup depending on what type of design i am doing,border etc..)
  • 1/4 teaspoon almond extract
  • 1 teaspoon vanilla

  • Assorted food coloring Paste

Instructions

    This is for 1 dozen cookies you can adjust it to what ever you need.

  1. In a small bowl or your mixer, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond and vanilla extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. I also have added differant extracts like Strawberry,Rum, Raspberry etc…This is my no fail Sugar Cookie icing works great on All Cut-out cookies!You really can do just about anything with this.
  2. I have no clue….


Comments

arobison71 Says... 29 Sep 2009 , 7:17am

Hi! This seems very simple. Does this icing hold up well since there is milk in it? Is it ok to leave out for a couple of days?

metweety6 Says... 2 Dec 2009 , 7:17am

hi , is this a good recipe to use for cookie arrangments .. thanks for any help

sunsational Says... 10 Feb 2010 , 2:18pm

I used this several times and yes it does hold up well arobison, I left out and they still are great. I use this recipe for painting on my cookies.

msulli10 Says... 4 Apr 2010 , 6:02am

Can you use this recipe for detail work like RI?

TOOTALLDESIGNS Says... 30 Aug 2010 , 7:41am

i love this recipe, covering cookies right down to details it works great! thanks for sharing!! oh.........and it taste really really yummy :)

hbbarbiegirl Says... 26 Sep 2010 , 5:04pm

It seems like there is not enough milk to make the sugar smooth. Am I doing something wrong?

awdesign8 Says... 30 Sep 2010 , 1:51pm

I have noticed in alot of other recipes they suggest adding white coloring to help avoid the milky haze. Do I need to do that with this recipe or does it color fine without it?

divinecc Says... 18 Mar 2011 , 11:14am

I have used this recipe for years it is always a hit. I don't use it for fancy decorating just to glaze the cookie and maybe a few swirl designs :) These are the changes I make to get the consistency I want: 1/2-1Tbs milk (depending on if using whole, skim, etc) 1/2-1Tbs corn syrup 1/8 tsp vanilla 1/8 tsp lemon extract

I have never tried it with almond but I think I will tonight! Thanks for posting the recipe. Happy Baking!

twiceasnice Says... 8 Mar 2012 , 6:39am

I am loving this recipe... new to cake decorating and new to this type of cookie decorating and am already using it on bouquets... love the glossiness!

cakeE101 Says... 14 Mar 2012 , 2:04pm

Is this icing still soft once u let it sit out I want something like RI but soft like buttercream when u bit into it does this make sense ?


Login To Leave A Comment