Directions: |
Directions:Using a fork, stir the confectioners’ sugar, vanilla, corn syrup, and 4.5 Tablespoons of water together in a medium bowl. It will be very thick and almost impossible to stir. Switch to a whisk and whisk in 1/2 Tablespoon of water. If you lift the whisk and let the icing drizzle back into the bowl, the ribbon of icing will hold shape for a few seconds before melting back into the icing. That is when you know it’s the right consistency and is ready to use. If it’s too thick (sometimes it is), whisk in another 1/2 Tablespoon of water or a little more until you reach the consistency.
If desired, stir in gel food coloring. You can pour some icing into different bowls if using multiple colors. When tinting icing, only use 1-2 drops at first, stir it in, then add more as needed to reach your desired color. Remember, color darkens as icing dries.
Spoon icing into squeeze bottles or piping bags fitted with Piping Tip #4. Decorate your cookies as desired. I usually outline cookies with icing first, then fill in the middle. If adding sprinkles on top of the icing, add them right after applying icing on your cookie.
Let icing dry/set: Feel free to enjoy cookies before icing completely dries. Icing dries in 24 hours. No need to cover the decorated cookies as you wait for the icing to set. If it’s helpful, decorate the cookies directly on a baking sheet so you can stick the entire baking sheet in the refrigerator to help slightly speed up the icing setting.
The shelf life of your decorated cookies depends on the cookie recipe you are using. If using my sugar cookies, cover and store decorated cookies for up to 5 days at room temperature or up to 10 days in the refrigerator. |
This recipe for Cookie Icing is from