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Sugar Cookie Icing

This super simple sugar cookie icing is the perfect addition to your favorite sugar cookies, cut out cookies, and more! Plus, it dries quickly so no more waiting - enjoy your cookies right away!

Prep Time
5 mins
Total Time
5 mins
Servings: 20 cookies
Calories: 84 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3 cups powdered sugar
  • 3 TBS heavy whipping cream
  • 4 tsp light corn syrup optional
  • ½ tsp vanilla extract
  • 3-4 TBS water
  • Gel food coloring (optional)
  • Sprinkles (optional)

Instructions

    Cup of Yum
  1. Combine powdered sugar, heavy whipping cream, light corn syrup, vanilla, and 2 tablespoons water and mix well.
  2. If needed, add 1 - 3 tablespoons more water until icing is desired consistency. See notes for details on icing thickness.
  3. To color icing, use a toothpick to transfer food coloring to icing and mix well until desired color is achieved.
  4. Transfer icing into zippered bag and cut off one corner, then ice cookies and garnish with sprinkles as desired.

Notes

  • Icing Thickness: 
  • Give it a slight almond flavor by swapping out the vanilla extract and replacing it with almond extract. It will add a slightly different scent to the icing, but it’s yummy regardless.
  • Replace heavy cream with whole milk if you don’t have heavy cream. Just make sure it’s whole milk and not something with less fat content.
  • Use a toothpick to transfer your food coloring to the icing then stir in with the toothpick. This will help you control the exact amount of color being added.
  • Place your plastic bag in a cup with the opening of the bag tucked around the top of the cup to the transfer the icing into a bag. Way less mess this way!
  • Cut a very small tip off your plastic bag at first then get bigger if you need to. You can always cut more, but you can’t cut less.
  • Refrigerate any leftover icing for up to three days. Simply stir it together to use again after removing from the fridge. If it’s too thick to use out of the fridge, add a tsp of water then try again.
  • Decorate individual cookies quickly after icing. This icing dries quickly and sprinkles, etc. won’t stick to it if you ice an entire batch of cookies first.
  • Piping – don’t add additional water and you’ll end up with a thicker icing.
  • Drizzling – add 1-2 tablespoons of water to get a thinner icing
  • Spreading – don’t add any additional water to keep the icing as thick as possible. If you want it even thicker, you can skip 1 tablespoon of the water in the base recipe.

Nutrition Information

Calories 84kcal (4%) Carbohydrates 20g (7%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Cholesterol 3mg (1%) Sodium 3mg (0%) Potassium 2mg (0%) Sugar 19g (38%) Vitamin A 33IU (1%) Vitamin C 1mg (1%) Calcium 2mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 20cookies

Amount Per Serving

Calories 84

% Daily Value*

Calories 84kcal 4%
Carbohydrates 20g 7%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 3mg 0%
Potassium 2mg 0%
Sugar 19g 38%
Vitamin A 33IU 1%
Vitamin C 1mg 1%
Calcium 2mg 0%
Iron 1mg 6%

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