Sugar Cookie Icing
User Reviews
5
Sugar Cookie Icing
Description
Sugar Cookie Icing is made by mixing powdered sugar with heavy whipping cream, a bit of light corn syrup to improve shine and texture, and vanilla extract for flavor. Adding water allows you to thin the icing to your preferred consistency: piping icing is thicker, spreading maintains a dense coating, and drizzling needs a thinner mix. Using gel food coloring in small amounts lets you achieve desired shades without altering texture significantly. The icing is then transferred to a bag for decorating cookies, with optional sprinkles for garnish.
The icing dries quickly after application, so it is best to decorate cookies individually rather than multiple ones at once. Adjustments such as swapping vanilla for almond extract provide a subtle almond aroma. Whole milk can be used instead of heavy cream, but it should be whole milk to maintain the desired richness. Refrigerate leftovers for up to three days, stirring in a bit of water if it becomes too thick.
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
- Combine powdered sugar, heavy whipping cream, light corn syrup, vanilla, and 2 tablespoons water and mix well.
- If needed, add 1 - 3 tablespoons more water until icing is desired consistency. See notes for details on icing thickness.
- To color icing, use a toothpick to transfer food coloring to icing and mix well until desired color is achieved.
- Transfer icing into zippered bag and cut off one corner, then ice cookies and garnish with sprinkles as desired.
Notes
- You can replace vanilla extract with almond extract to add a subtle nutty flavor to the icing.
- Whole milk can substitute heavy cream, but use whole milk to preserve richness.
- Use a toothpick to add gel food coloring precisely and mix well for uniform color.
- Place the plastic icing bag in a cup holding the opening to transfer the icing smoothly and reduce mess.
- Start by cutting a small tip off the piping bag; widen it gradually as needed for control.
- Store leftover icing refrigerated for up to three days; stir before reusing and add a teaspoon of water if too thick.
- Decorate cookies individually soon after icing, as it dries quickly and sprinkles may not adhere well on multiple iced cookies.
- For piping consistency, do not add extra water; for drizzling add 1-2 tablespoons water; for spreading, keep icing thick and avoid adding water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 84 kcal
% 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.
User Reviews
Overall Rating
5
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