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Easy Sugar Cookie Icing

This sugar cookie icing recipe is firm, stackable, and flavorful! My version uses just 4 simple ingredients (no meringue powder!) and can be colored and piped in minutes.Recipe includes a how-to video!

Prep Time
5 mins
Total Time
5 mins
Servings: 40 servings (makes 1.5 cups, or enough to cover roughly 40 3-inch cookies)
Calories: 39 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3 3 cups powdered sugar, sifted sift after measuring
  • 2 2 Tablespoons light corn syrup see note
  • 3-4 3-4 Tablespoons milk any kind, divided
  • ½ ½ teaspoon vanilla extract use clear vanilla extract for pure white icing
  • Gel food coloring optional
  • Sprinkles or candies for decorating optional

Instructions

    Cup of Yum
  1. In a medium-sized mixing bowl, combine powdered sugar, corn syrup, vanilla, and 2 Tablespoons of the milk.
  2. If the frosting is too thick, add more milk (1 teaspoon at a time) until Icing is smooth and drizzles in a smooth ribbon from the whisk. To test consistency, drizzle the icing back and forth in the bowl. The ribbon that you drizzle should hold its shape for several seconds before dissolving back into the icing in the bowl. If the frosting is too thin, add more powdered sugar until you reach the right consistency.
  3. Divide the frosting into bowls and add food coloring as desired.
  4. Portion the frosting into a piping bag fitted with a tip (I like Wilton 4 or 5) or a ziploc bag with the corner snipped off. If using a ziploc, make sure your frosting is thin enough that it won't break open the bag when squeezed.
  5. Frost cookies and decorate with additional sprinkles or candies if desired.
  6. Let the frosting harden completely before stacking and storing; this can take several hours depending on how thick/thin your frosting is and the humidity in your home. I like to leave my cookies out overnight to harden.

Notes

  • Light corn syrup will produce a firm, shiny finish. You can leave it out, but your frosting won't set up as nicely, and you may need to add more milk for the right consistency. Glucose syrup will also work.
  • This frosting will keep for several days at room temperature or in the fridge. To store, place your frosting in a sealed container and press a piece of plastic wrap directly against the surface. You will need to stir it before using it. Note: you may add food coloring either before or after storing. 

Nutrition Information

Serving 1serving Calories 39kcal (2%) Carbohydrates 10g (3%) Protein 0.04g (0%) Fat 0.04g (0%) Saturated Fat 0.02g (0%) Polyunsaturated Fat 0.001g Monounsaturated Fat 0.01g Cholesterol 0.1mg (0%) Sodium 1mg (0%) Potassium 2mg (0%) Sugar 10g (20%) Vitamin A 2IU (0%) Calcium 2mg (0%) Iron 0.01mg (0%)

Nutrition Facts

Serving: 40servings (makes 1.5 cups, or enough to cover roughly 40 3-inch cookies)

Amount Per Serving

Calories 39

% Daily Value*

Serving 1serving
Calories 39kcal 2%
Carbohydrates 10g 3%
Protein 0.04g 0%
Fat 0.04g 0%
Saturated Fat 0.02g 0%
Polyunsaturated Fat 0.001g 0%
Monounsaturated Fat 0.01g 0%
Cholesterol 0.1mg 0%
Sodium 1mg 0%
Potassium 2mg 0%
Sugar 10g 20%
Vitamin A 2IU 0%
Calcium 2mg 0%
Iron 0.01mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.