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Sugar Cookie Frosting Recipe

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This recipe for Sugar Cookie Frosting is from Nancy White Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups powdered sugar, sifted (375g)
3-4 Tablespoons milk
2 Tablespoons light corn syrup
1/2 teaspoon vanilla extract
Gel food coloring optional
Additional candies and sprinkles for decorating optional


I use the Sugar Cookie recipe from St. Paul's Church cookbook from Sherri Johnson
Directions:
Directions:
1. Combine sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If you accidentally add too much milk, add powdered sugar until desired texture is reached.
2. If coloring the frosting, divide into bowls and color as desired at this point.
3. Transfer frosting to a piping bag with a piping tip (I used Wilton 5), or place in a Ziploc bag and snip a small piece of the corner off (not as neat, but this will still work, just take care that the frosting isn’t so thick that it breaks open the seam of the bag when you are squeezing).
4. Pipe frosting on cookies and decorate with decorative candies, if desired.
5. Allow frosting to harden before enjoying (this took several hours for me and may vary for you depending on the consistency of your frosting)
6. Keep uneaten cookies sealed in an airtight container at room temperature.

 

 

 

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