- 1 c powder sugar
- 1 tbsp. milk
- 1 tbsp. light corn syrup
- 1 -3 drops lemon juice optional
-
Sift powder sugar to remove lumps.
-
Add all ingredients to bowl and mix until combined.
-
Add more milk as needed to achieve desired consistency
******This next step is important!******
If you need a thicker frosting, say for outlining your cookies, add LESS milk. Just a drop at a time.
If you have already outlined your cookies and need a to fill in or
’spill’ your cookies, you can add more milk (as much as you would need)
to make your frosting very runny.
If you are using food coloring, be sure to use LESS milk. Most food
colorings are liquid and can make your frosting more runny. If you are
using a gel food coloring, your milk quanity can remain the same.
If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.
If you want more SHINE, use more corn syrup and less milk.
This frosting will stay good for days in the fridge.
I am going to try this and hope to have it next Thanksgiving since this year all dishes are in the works already. It is so beautiful! I think the cake and candied pumpkin seeds will be quite tasty. It is sure to be the star of the dinner!
Please add twice as much corn syrup and milk, a little at a time. With the regular amount it is just powdery. After you do all that, it has a nice flow and sheen. Beautiful!
I’ve never iced a sugar cookie. Will the icing be hard or will it be softer because you say its a glaze? Would the icing smush if the cookies were touched?
Hi,
I am in awe with your decorated sugar cookies. Please tell me your secret in your printing on the cookies. Just amazing! Do you use a store bought gel icing when you write on the cookies? Can you add food coloring to your glaze? I wanted to make button sugar cookies for my daughter’s graduation party. I need help with the printing… any hints for me?
Thanks!
Luci
Thank you so much for sharing this! I am scared to use raw eggs and always run out to buy powdered meringue (which I never have on hand) to make royal icing. This is much easier and the ingredients are always stocked. 🙂
awesome recipe tips , i will try at home ,thanks….
i sorta liked it
I love your glaze recipe. Works so nicely and so little hassle. No need for the mixer and all that. LOVE it. Thanks for sharing your knowledge.
Cheers
Dawn
please help if you can, i tried making powdered sugar frosting and when i add the liquid it turns the sugar beige, i was trying for white frosting, i am using organic powdered sugar
thank you
Thanks so much for this recipe!
After I initially left a comment I seem to have clicked on the -Notify
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Many thanks!streetdirectory
This is incredible and easy. Thank you for this recipe of yours. I hope you’ll bake a lot of yummy cookies and share your tips and secrets on making such delicacies. I am an admin of http://www.foodcateringhouson.com/catering-company/, and I would be very happy to include this on my menu list.
I am not interested in you using my recipe. Thanks.
Does this “royal icing” harden so I can package or stack without the design getting messed up? Thank you!
Yes, in about 24 hours.
Hola soy de argentina,el jarabe de maiz es la glucosa? Gracias