Thissugar cookie icing recipe is firm, stackable, and flavorful! My version uses just 4 simple ingredients (no meringue powder!) and can be colored and piped in minutes.Recipe includes a how-to video!
Course Frosting, icing
Cuisine American
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 40servings (makes 1.5 cups, or enough to cover roughly 40 3-inch cookies)
If the frosting is too thick, add more milk (1 teaspoon at a time) until Icing is smooth and drizzles in a smooth ribbon from the whisk. 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. If the frosting is too thin, add more powdered sugar until you reach the right consistency.
Divide the frosting into bowls and add food coloring as desired.
Gel food coloring
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. If using a ziploc, make sure your frosting is thin enough that it won't break open the bag when squeezed.
Frost cookies and decorate with additional sprinkles or candies if desired.
Sprinkles or candies for decorating
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. I like to leave my cookies out overnight to harden.
Video
Notes
Corn Syrup
Light corn syrup will produce a firm, shiny finish. You can leave it out, but your frosting won't set up as nicely, and you may need to add more milk for the right consistency. Glucose syrup will also work.
Making in Advance
This frosting will keep for several days at room temperature or in the fridge. To store, place your frosting in a sealed container and press a piece of plastic wrap directly against the surface. You will need to stir it before using it. Note: you may add food coloring either before or after storing.