Easy Sugar Cookie Icing
When I’ve made sugar cookie icing in the past I’ve gone with royal icing, which uses dried egg white powder. But who wants to buy a specialty ingredient that’s hard to find that you’ve only got one use for, right? So a few weeks ago I tested a different icing that uses corn syrup instead and from here on out it will definitely my go-to. There’s so many reasons to love it: It’s unbelievably easy to make, you just need a bowl and a fork. You’ll find it tints nicely holding vibrant colors (and a little food color goes a long way). It pipes beautifully (once you get the right consistency), and it sets to a nice hard layer making it suitable for stacking. No unique ingredients and you really don’t even need special equipment (like a piping bag and tip) if you don’t need detailed shapes. I’ve even used a quart size freezer bag with success, just seal the bag and cut a tiny tip from one corner for that option. It’s the perfect icing for all your holiday and celebratory sugar cookies!
Sugar Cookie Icing Ingredients
Powdered sugar: No substitutes here. This fine texture avoids grittiness and makes for a smooth and viscous icing. Whole milk: Whole fat makes it creamier, if using one with less fat you’ll want to start with a little less since it’s thinner. Light corn syrup: This is the secret ingredient that helps it hold it’s shape and creates a good consistency to work with. I don’t recommend any substitutes. Vanilla extract and almond extract: These add great flavor. If there is a nut allergy though omit the almond extract of course. Food coloring: This ingredient is completely optional and often times I just omit and go with white icing. You can use gel, liquid, powder or natural food coloring here.
Helpful Tools
Piping bags Piping bag clips #3 or #4 round tip
How to Make Sugar Cookie Icing
Storing Icing
Store sugar cookie icing in an airtight container. It will keep stored for up to 1 week in the refrigerator. Bring to room temperature before using. Thin with a little water or milk as needed before using (only about 1/2 tsp at a time).
Possible Variations
Use other flavors in place of vanilla/almond. A maple extract or a little peppermint extract would be delicious. Other fun flavors like cotton candy would be great too. Make a chocolate icing. Replace a few tablespoons of the powdered sugar with cocoa powder. Use water for icing that keeps longer. See below.
Making Icing that Keeps Longer
Since this icing has milk in it for food safety it shouldn’t stay at room temperature more than 3 days. If you you want it to keep at room temperature long you can replace the milk with water. Start with 3 Tbsp then go from there.
Delicious Cookie Recipes to Try
Crisp Sugar Cookies Gingerbread Cookies Soft Sugar Cookies Shortbread Sugar Cookie Bars
