You will need to set it out ahead of time to come to room temperature before using it. You can prepare this icing 1 to 2 days in advance and store it in an airtight container in the refrigerator. If you omit the corn syrup, be sure to add extra milk to compensate (1/2 teaspoon at a time until the right consistency is reached). I highly recommend including it in the recipe, but you’re welcome to omit it if you don’t have any on hand or prefer not to use it. Yes, but it makes the icing shiny and also helps it set faster. When you’re ready to eat them, let them come to room temperature on your counter. Yes! Once you’ve decorated your sugar cookies and have let the icing fully set, you can freeze them in a freezer bag/container for up to three months. The top layer of the sugar cookie icing hardens after just a few hours, but you’ll need to wait about 20 to 24 hours before you can stack the cookies without ruining the decorations. They need to lay flat for about 24 hours before you can safely stack them.įrequently Asked Questions How Long Does the Icing Take to Harden? Seal the cookies in an airtight container in a single layer.If using sprinkles, add them at this point.You may want to use the tip of a toothpick to help fill it out. Use the flood icing to fill each cookie.Outline each cookie with the outline icing.Don’t cut the hole too big or else the icing won’t come out in a thin, clean line. Once you’ve put the outline icing and flood icing into their own piping bags, snip off the very tip of each bag.If you’ve created multiple colors of icing, you’ll need separate piping bags for each color. I recommend using two piping bags for this task, one for the outline icing and one for the flood icing. Now that you know how to make icing for sugar cookies, you’re ready to begin decorating. For more information on how to do so, keep scrolling to the next section of this post. You’ll know it’s the appropriate flood consistency when you lift the whisk from the bowl and the icing quickly melts back into the bowl, like the picture above.Add 1/2 to 1 teaspoon of milk at a time to the remaining 2/3 of icing.Now it’s time to make the flood icing. This will be much thinner than the outline icing, so it’s easier to decorate the cookies. If the ribbons of icing falling into the bowl take 3 to 4 seconds to melt back into the icing, it’s the right consistency. Tip: To tell whether the icing has reached outline consistency, lift the whisk from the mixing bowl. The remaining 2/3 will be the flood icing. Transfer 1/3 of the icing to another bowl and keep separate.If coloring the icing, do so at this point.Add an additional 1 teaspoon of milk at a time to the mixture until it reaches an outline consistency.Whisk the mixture well until no lumps remain.In a large bowl, combine the powdered sugar, 5 tablespoons of milk, corn syrup, and vanilla extract.One batch of this icing can be used to make both the outline icing and flood icing, so get two bowls and two piping bags out and prepare to decorate your cookies! Here’s how to make the outline icing: If you’re looking for a vibrant or darker color, then I recommend a gel food coloring like AmeriColor. Keep in mind that too much liquid food coloring can thin out the icing. Food Coloring: You can use either liquid or gel food coloring in this icing.If you don’t have any, you can leave it out and just use a little bit more milk. Light Corn Syrup: The corn syrup helps the icing set up a little faster and makes it shinier too.If you’re not concerned about it or are coloring the icing feel free to use pure vanilla extract instead. Vanilla Extract: If you want a pure white icing, I recommend using clear vanilla extract.Don’t have any milk on hand? You can replace it with an equal amount of water. I’ve used whole, 2%, 1%, skim, and even almond milk and they all work great. Milk: Any kind of milk will work just fine in this recipe.You’ll be starting with 4 cups of powdered sugar. Powdered Sugar: Also known as confectioners sugar or icing sugar, this is the main component of the icing.To make homemade sugar cookie icing, you’ll need the following ingredients: When it comes to decorating sugar cookies, the sky is the limit! Making homemade icing for sugar cookies is incredibly easy and requires just four basic ingredients, plus some food coloring.Īfter testing this recipe many times, I can confidently say that it pipes easily (both for outlining cookies and filling them!), tastes delicious, and sets up nicely.Ĭustomize your homemade icing with whatever food coloring you’d like to suit the occasion, or transform one batch into multiple colors. This truly is the best ever sugar cookie icing! It hardens without becoming too crunchy, is full of vanilla flavor, and can be colored to suit any holiday.
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