What I use for sugar cookies.
1 lb powdered sugar
¼ cup + 2 Tbs. milk
¼ cup + 2 Tbs. light corn syrup
2 tsp vanilla extract (or almond, if desired)
1. In a mixing bowl, mix sugar and milk first. Add corn syrup just until combined. Divide to flavor and add color as needed.
2. Ice cookies as desired. Cookies sometimes take up to 12 hours to dry completely. Once dry, you should be able to stack them without ruining the icing. You may also freeze these- put waxed paper or parchment in between layers.
*This type of icing is very forgiving- experiment with consistency. You don’t want it too runny or too stiff. If it’s too runny, add more sugar, too thick… add more milk.
**Remember when you add color that it is easier to put it in than to take it out!
***This icing takes a long time to dry after you put it on a cookie, but until then- it turns to concrete in seconds. Keep your containers covered until you are ready to use it.
Royal Icing Using Egg Whites:
2 large (60 grams) egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
I got this recipe from The Diary of a Cake Stylist, and it changed my life. First, because buying Wilton fondant gets pricey. Second, because its tastes about a million times better than Wilton fondant.
A smooth and lovely (not to mention tasty!) finish.