Sunday, March 20, 2011

Sugar Cookie Icing

Sugar Cookie Icing

1 cup powdered sugar

2 teaspoons milk

2 teaspoons light corn syrup assorted

food coloring

1/4 teaspoon almond extract

NOTE: Other extract flavors can be used in place of almond extract if desired, i.e. orange, mint, lemon...Mix the powdered sugar and milk until no longer lumpy. Add the corn syrup and extract and beat until smooth. If the icing is too thick, beat in some more corn syrup until desired consistency (not too thick that it can't be spread, but not too think that it flows over the sides of the cookie).Separate the white icing into different bowls and add the different food colors to each bowl. Be sure to keep the other bowls covered when not in use or else the icing will begin to dry out.

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