![]() like making sure the butter isn’t too soft), but other than that, the ingredients AND the steps are very simple. Only a couple of important suggestions for making this (i.e. Seriously, such an easy homemade frosting. Here’s what you’ll love about this recipe: My “buttercream frosting that hardens” recipe is, by far, the most popular post on my blog, so why in the world am I creating another buttercream frosting recipe?īecause if you’re just wanting to make regular ‘ole cookie frosting that tastes great and you don’t need your icing to harden up, then you can stick to an even simpler recipethat requires very few instructions or “rules” for how to make it. This easy, delicious, and super fun-to-work-with buttercream frosting is a VERY simple recipe to prepare and it tastes AMAZING on sugar cookies! If you you want it to keep at room temperature long you can replace the milk with water.This easy buttercream frosting for cookies is the simplest icing recipe to make and use for decorating cookies! It tastes AMAZING and makes absolutely GORGEOUS Christmas cookies!.Since this icing has milk in it for food safety it shouldn’t stay at room temperature more than 3 days.Use water for icing that keeps longer.Make a chocolate icing. Replace a few tablespoons of the powdered sugar with cocoa powder.Other fun flavors like cotton candy would be great too. A maple extract or a little peppermint extract would be delicious. Use other flavors in place of vanilla/almond.Thin with a little water or milk as needed before using (only about 1/2 tsp at a time).Bring to room temperature before using.It will keep stored for up to 1 week in the refrigerator.Store sugar cookie icing in an airtight container.Cookies can be stacked once icing as fully set. Pipe icing over cookies then let it set until very firm, at least 2 hours.Transfer icing to a piping bag fitted with a small round tip (I like to use a Wilton #4) or you can even use a quart size resealable freezer bag if you don’t need precise detail, just cut a tiny corner from one bottom corner of the bag.Tint with food coloring if desired (you may opt to separate portions of icing into individual bowls if tinting various colors), start with small amounts especially if using gel as it is very concentrated.(You can also make a slightly thicker icing for edges and a thinner runnier icing if you want to flood the center of the cookies). It should not be runny but not so thick for piping, a nice ribbon should flow when you lift the fork from the icing. If needed thicken with a little more powdered sugar (a few tablespoons at a time) or thin with a little more milk (1 tsp at a time).In a large mixing bowl using a fork whisk together powdered sugar, milk corn syrup, vanilla extract, and almond extract until smooth.If powdered sugar is clumpy sift it first.You can use gel, liquid, powder or natural food coloring here. Food coloring: This ingredient is completely optional and often times I just omit and go with white icing.If there is a nut allergy though omit the almond extract of course. Vanilla extract and almond extract: These add great flavor.Light corn syrup: This is the secret ingredient that helps it hold it’s shape and creates a good consistency to work with. ![]() ![]() 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.This fine texture avoids grittiness and makes for a smooth and viscous icing. It’s the perfect icing for all your holiday and celebratory sugar cookies! 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. 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. It pipes beautifully (once you get the right consistency), and it sets to a nice hard layer making it suitable for stacking. You’ll find it tints nicely holding vibrant colors (and a little food color goes a long way). There’s so many reasons to love it: It’s unbelievably easy to make, you just need a bowl and a fork. 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. But who wants to buy a specialty ingredient that’s hard to find that you’ve only got one use for, right? When I’ve made sugar cookie icing in the past I’ve gone with royal icing, which uses dried egg white powder. It’s perfect for decorating your favorite sugar cookies. This is the easiest Sugar Cookie Icing you can make! It’s made with just a few simple ingredients including powdered sugar for sweetness, corn syrup for consistency, whole milk for creaminess and thinning, and extracts for flavor. ![]()
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