Sugar Cookie Icing
I am not a "baker" but this recipe was easy to follow, is (currently)drying nicely, and didn't take much time to make. Use a mixer, don't try to do it by hand, and if you're using food coloring it's OK to use regular vanilla extract.
I had to make over 100 cookies, so I used a pastry brush to apply the icing before I put sprinkles on. I "quintupled" the recipe, and ended up with enough for nearly 8 dozen, not 5 dozen cookies that had opaque even icing. No sugar grains in the texture, and with a mixer the color was even. All in all, a great recipe. I think this will be a classic at my house
My only hints? You have to adjust the milk and corn syrup, almost double them, to make the icing spreadable. I wouldn't advise using sugar crystals for decoration as they tend to melt into the icing if you apply when it's wet, or won't stick if you apply when it's dry. No problems with regular sprinkles. And it seems that it takes a while to dry with the corn syrup adjustment. But the color, texture, and taste is GREAT (I like sweet frosting on barely sweet cookies) and best of all, NO GRAINY SUGAR in the frosting.
2 users found this review helpful
Dec. 11, 2012