This really is the best sugar cookie frosting ever! It gets hard without getting too crunchy, tastes great with vanilla, and can be colored to match any holiday.
– 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
Ingredient
Direction
For the outline icing, whisk powdered sugar, 5 tablespoons milk, light corn syrup, and vanilla extract in a large bowl until smooth. At this time, the mixture is thick.
1
Mix in 1 teaspoon of milk at a time until the frosting is outline-like. Ribbons of icing should fall back into the mixing basin for 3–4 seconds when you lift the whisk or spoon.
2
To thin or thicken the icing, add milk or powdered sugar. Using food coloring, mix well. Reserve ⅓ of the outline icing mixture.
3
To create flood icing, add ½-1 tsp milk to the remaining 2/3 of the recipe until it reaches a flood consistency. Whisk or spoon should melt icing back into basin.
4
For cookie decorating, put outline and flood icing in separate piping bags and clip a small piece off each tip. Flood each cookie after lining it with outline icing.
5
To relocate and fill icing gaps, use a toothpick. Wait 20–24 hours before stacking the cookies in a single layer in an airtight container to solidify the frosting.