This really is the best sugar cookie frosting ever! It gets hard without getting too crunchy, tastes great with vanilla, and can be coloured to match any holiday.
INGREDIENTS
– 4 cups powdered sugar (480 grams)– 5 to 6 tablespoons milk divided, plus more if needed (75 to 90 ml)– 4 teaspoons light corn syrup– 1 teaspoon pure or clear vanilla extract– Optional: Gel or liquid food coloring
INSTRUCTIONS
Whisk the powdered sugar, 5 tablespoons of milk, light corn syrup, and vanilla extract together in a large bowl until there are no more lumps. At this point, the mixture will be pretty thick.
1
To thin the icing to an outline consistency, add 1 teaspoon of milk at a time. Lifting the whisk or spoon from the mixing bowl should reveal ribbons of icing that fall back into the bowl for 3–4 seconds. Add milk or powdered sugar to thin or thicken the icing.
2
For food colouring, mix well. Reserve ⅓ of the outline icing mixture. Combine ½-1 tsp milk with the remaining 2/3s until icing reaches flood consistency. The icing should melt back into the bowl when you remove the whisk or spoon.
3
Place outline and flood icing in separate piping bags and cut a small piece of each tip. After lining each cookie with outline icing, fill it with flood. Use a toothpick to move and fill icing gaps.
4
Set the cookies in a container that won't let air in so they don't melt. Wait 20 to 24 hours for the icing to harden completely before stacking the cookies.