Ingredients
Method
- In a large mixing bowl, whisk together powdered sugar, 5 tbsp milk, light corn syrup, and vanilla extract until smooth and lump-free. The mixture will be thick at this point.
- To reach the desired consistency, slowly add the remaining 1–2 tbsp milk (or more, 1 tsp at a time) until the icing is easy to spread or pipe. Test by lifting the whisk; the icing should form ribbons that hold for a few seconds before blending back.
- If using, divide the icing into separate bowls and stir in gel food coloring until smooth.
- Use immediately to frost cooled sugar cookies. Spread or pipe icing, then decorate as desired (sprinkles, candies, etc.)
- Let iced cookies sit at room temperature until the icing fully sets—at least 1–2 hours for a firm finish.
Notes
- For a crisper finish, add a tiny pinch of salt to balance sweetness (especially if using flavored extracts).
- Use clear vanilla extract if you want pure white icing (no yellow tint).
- Sifting the powdered sugar before mixing helps eliminate lumps and gives a smooth icing.
- Icing sets firm in about 1–2 hours — perfect for stacking or gifting cookies.
- If the icing crusts before you’re done decorating, keep a small damp cloth over the bowl to prevent a skin from forming.
Variations
- Peppermint icing: Add ½ tsp peppermint extract instead of vanilla.
- Almond icing: Use almond extract (¼ tsp) for a subtle nutty flavor.
- Colored cookies: Divide icing and tint with gel food coloring—perfect for holidays, birthdays, or themed treats.
- Gluten-free option: Works with gluten-free cookies too (just frost after cookies fully cool).
Storage
- Store unused icing in an airtight container at room temperature or refrigerated for up to 1 week. Stir before reuse.
- Frosted cookies store best in a single layer once icing has fully set—up to 5 days at room temperature.