• 3 cups powdered sugar, sifted (375g) sift after measuring • 2 Tablespoons light corn syrup see note • 3-4 Tablespoons milk any kind, divided • ½ teaspoon vanilla extract use clear vanilla extract for pure white icing • Gel food coloring optional • Sprinkles or candies for decorating optional

In a medium-sized mixing bowl, combine powdered sugar, corn syrup, vanilla, and 2 Tablespoons of the milk.

Slowly continuing to add milk, stirring well after each addition, until desired consistency is reached.

To test consistency, drizzle the icing back and forth in the bowl. The ribbon that you drizzle should hold its shape for several seconds before dissolving back into the icing in the bowl. 

Divide the frosting into bowls and add food coloring as desired.

Portion the frosting into a piping bag fitted with a tip (I like Wilton 4 or 5) or a ziploc bag with the corner snipped off. 

Pipe the icing onto your sugar cookie by outlining the cookie and filling the cookie in with icing, then using a scribing tool or toothpick to finish spreading and smoothing out the icing.

If desired, add sprinkles on top of the sugar cookie icing while the icing is still wet.

Let the frosting harden completely before stacking and storing; this can take several hours depending on how thick/thin your frosting is and the humidity in your home.  Enjoy!