Sunday, December 4, 2016

Best Tasting Sugar Cookie Icing (With NEW VIDEO)

http://www.theslowroasteditalian.com/2013/12/best-tasting-sugar-cookie-icing-recipe.html

Best Tasting Sugar Cookie Icing - 4 ingredients and 5 minutes! People have been begging for this frosting recipe for years. Now you have it!

Chad and I were married a few days before Christmas, 10 years ago, in a dreamy Winter Wonderland wedding. We had snowflakes and icicles hung everywhere and we were lucky enough to have the coldest day of the year (in Phoenix). We set up a hot cocoa and cookie table in lieu of appetizers and everyone commented on the cookies! So, needless to say after our wedding we decided that the perfect thank you would be snowflake cookies.

Ever since then I have been on a mission to create the perfect cookie.  I had the most incredible cookie recipe but I worked for a few years to create the perfect recipe for the icing.



CHECK OUT THE VIDEO ABOVE! We picked the perfect song for the video. 

Finally, after so many requests we are sharing it with you today.  Perfectly sweetened and flavored with almond to give it an extra something.  With only 4 ingredients and about 5 minutes, you can whip this icing up. It dries with a gorgeous sheen and tastes amazing!

Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

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http://theslowroasteditalian-printablerecipe.blogspot.com/2013/12/best-tasting-sugar-cookie-icing.html
Check out some of our favorite fabulous desserts:  Click on the image or the bold recipe title and it will open each one in a new tab.

Crockpot Candy is the easiest and most impressive homemade candy ever.  A rich chocolaty, peanutty 4-ingredient recipe that you simply toss in the slow cooker, stir a few times and scoop it out. It doesn't get much easier than that!

http://www.theslowroasteditalian.com/2015/12/christmas-pinwheel-sugar-cookies-recipe.html
Christmas Pinwheel Sugar Cookies are fun festive and incredibly easy to make. This simple recipe will have you enjoying these tasty treats in no time. It is so easy you can use your favorite recipe or mine. Even store bought dough will work in a pinch.

http://www.theslowroasteditalian.com/2012/12/christmas-sugar-cookies.html

Christmas sugar cookies (also known as cut out cookies) are a family tradition. This perfectly developed dough stays put and tastes amazing!.  A sweet cookie that is slightly crispy on the edges and soft and chewy throughout with the fabulous flavors of vanilla and almond.  Not to mention, aren't they the prettiest cookies you have ever seen?

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BEST TASTING SUGAR COOKIE ICING RECIPE


Best Tasting Sugar Cookie Icing
makes about 24 ounces (enough for 48 cookies)

1 recipe Christmas sugar cookies (cut out cookies)
6 cups powdered sugar
¼-½ cup whole milk
¼ cup light corn syrup
2 teaspoons almond extract
gel food coloring (in desired colors)

In the bowl of a stand mixer (or using an electric mixer) combine sugar and ¼ cup milk.  Mix until smooth.  Add milk as need to create a smooth mixture, one tablespoon at a time.  Add corn syrup and almond extract.

To decorate cookies, your outline icing should be the consistency of toothpaste, your flood icing should be the consistency of corn syrup.

Add food coloring one drop at a time until desired color is reached.  Pour into bottles, decorator bags or a cup.  Keep unused icing sealed until ready to use.

DONNA'S NOTES: The icing will dry hard. It can take up to overnight before I would recommend stacking them. I store mine on cookie sheets tented with foil to keep the cookie bottoms from drying out while they are drying.

You absolutely can substitute vanilla extract (or any other extract). Keep in mind, it will give your icing a slightly off white hue but if you are coloring it anyway it won't matter.

This icing will keep for several weeks on the countertop, in a sealed container. I actually keep mine much longer than that.


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Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.  

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127 comments:

  1. I will have to try this as I use your sugar cookie recipe...it is absolutely the best one out there and I have tried them all...so thank you!

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  2. Thanks! Very helpful. I wanted a 'smooth' frosting for our valentines day cookies. The tip about different consistencies was great!

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  3. Sounds good! Do you have to keep refrigerated, due to the use of milk?

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    1. ????? Anyone??

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    2. I do not keep these cookies refrigerated and they are great! Enjoy and let us know how it goes.

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    3. For those still wondering, no you do not have to refrigerate. The ratio of sugar to milk is more than sufficient to make this icing shelf stable.

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    4. For those still wondering, you do not need to refrigerate. The ratio of milk to sugar is more than sufficient to make this icing shelf stable.

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    5. How long is it shelf stable? Days?

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  4. Sounds good! Do you have to keep refrigerated, due to the use of milk?

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    Replies
    1. I do not. They keep fine on the counter!

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  5. What can I use to replace almond extract for nut allergies?

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    1. This looks like an old post, but just discovered that most almond extracts dont contain any almonds at all. Its made from apricot and peach pits. McCormick is a nut free facility. Not sure about other companies but there is a lot of info online. I had no idea!

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    2. Lemon extract..butter extract,

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    3. Try an cherry flavored extract to give it a similar flavor.

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    4. You can use artificial almond extract by Mccormic. We use it all the time as my oldest son has peanut/tree nut allergies. :)

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    5. Check McCormick brand. It does NOT contain any almond. I researched and then contacted them to confirm. Was hosting a cookie decorating party and one of the girls had nut alergies. After discussing with parent, we agreed to use it. She was fine!

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  6. Does is dry hard like royal?

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    Replies
    1. It dries hard like royal, after about a day. I pack these up in plastic bags and ship them across the country and they do not damage each other. Enjoy!

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  7. OMGosh!!! I always use almond extract in my royal icing...that does make the perfect frosting to me! I can't wait to try adding the corn syrup to keep it from hardening up. What a great find today!! <3

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    Replies
    1. They will still get hard like a royal icing, but not as brittle and also they will taste better. Enjoy!

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    2. There are many flavorings you can use instead of almond extract for allergy to nuts. Many you can purchase in grocery store near spices. You can also go to a store that carries cake decorating and candy making supplies such as Michael's and others. Lemon, orange, cherry, peppermint, vanilla. Wilton Treatology Flavor Set: Crisp Champagne, Sweet Meyer Lemon, Fresh Basil, Warm Cinnamon Graham, Juicy Peach, Salted Caramel, Creamy Vanilla Custard, Toasted Coconut, Lorann Oils come in to many flavored to list. http://www.lorannoils.com/1-dram-size
      Corn syrup makes the icing shinny that's the reason it's used. Otherwise it's royal icing which isn't shinny.

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  8. I have used this recipe for about a year now a neighbor gave it to me, but I used water as I too was alway concerned about the milk. It still turned out shinny and hardens nicely.

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  9. Do you have to use whole milk or will 1 or 2 % milk work.
    Also do you have to use almond extract?

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    Replies
    1. Either will work. You could even use water. Also, the almond extract adds the perfect touch to the cookies. You could however use all vanilla. Enjoy and let us know how it goes.

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  10. Silly question: How to you change the consistency? (add more Powered sugar)? How do you match the color with different consistency's?

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    Replies
    1. I make one batch thick and split it. Then I add water or milk to thin the fill icing. Enjoy and let us know how it goes.

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    2. What's the recipe? Can't find it

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    3. The recipe is above this post.

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    4. I used your recipe tonight..love it thanks..shipping to Scotland..this week. Perfect find.

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  11. Exente receta, gracias la voy a probar

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  12. Thank you from this novice baker!!! I tried your recipe and am very proud to show my first attempts! I made the Christmas bears, tiara, and high heels as birthday and thank you gifts! Will continue to practice to improve icing technique. How long does a cookie need to sit and dry? I was a bit hurried and packaged the cookies a bit early :-(

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    Replies
    1. I would let them dry at least overnight before packaging them up. You can email me the photos, I would love to share them on our Facebook page. donna {at} tsrifood {dot} com

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  13. Couldn't add the photos!?! Would love to share with you and your follows. How do I .

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  14. Do you make two batches, one thicker and one thinner, so you get the toothpaste edging and the smoothness for the filling?

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    Replies
    1. I make one batch thick and split it. Then I add water or milk to thin the fill icing. Enjoy and let us know how it goes.

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  15. I saw two replies that conflict each other. Does this frosting dry hard or does it remain soft?
    After I decorate my cookies I freeze them until closer to Christmas. Does this frosting freeze well?

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    1. They will still get hard like a royal icing, but not as brittle and also they will taste better.

      They freeze very well. When I defrost them I separate them on the counter so they do not condensate all over one another. Enjoy and let us know how it goes.

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  16. Is powdered sugar icing sugar?

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    Replies
    1. yes, confectioner's sugar is powdered sugar/icing sugar

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  17. Hello - wonderful looking cookies! Please advise an effective substitute for corn syrup because it is not sold in my country. Thanks. Happy Holidays!

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    Replies
    1. I wonder if agave nectar would work instead of corn syrup...honey has a heavy taste, but agave is lighter...

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    2. I wonder if honey could be substituted for the corn syrup? Maybe maple syrup, but that would give it a bit of a maple flavor...might be good. Worth a try! Also, for those concerned about milk in the icing, it isn't harmful to leave out. A chemical reaction occurs between the sugar and milk. Kind of "cooking" it.

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    3. I know this is an old post but golden syrup, or any cane syrup is the very best substitute for corn syrup and more common in any country with British influence. I would think maple syrup or agave would be too thin, but maybe if you reduced them to remove liquid???

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  18. For 25 years I painstakingly but lovingly along with my kids used Wilton icing from the tube to decorate my cookies! This was the first year I tried your icing and absolutely love it! I made 18 dozen to share with family and friends! They look so pretty and taste delicious! Thanks and Happy Holidays!

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  19. My family and I live in Hawaii, but my step kids are on a 3 week trip on the mainland right now. I always like to send them a box of sugar cookies (their favorites!) when they are away, so they can enjoy a bit of home. I came upon your recipe the other day, and I am thrilled with the results! It actually has a great flavor and is really easy to work with. I can’t wait to get these shipped to the keiki and get the call where they are happily munching in my ear. Mahalo!

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  20. Your recipe I used this year and I have to say..... I LOVE IT! Last year I used a more classic royal icing recipe that called for meringue powder and I found that after the cookies dried they SMELLED like wet dog. They TASTED just fine if you could get them past your nose. I have no bad comments about this recipe! Do use almond or a clear vanilla for flavoring or it will tint your once perfectly white icing and I did end up using a little more milk than suggested to start initially smoothing my icing. My Easter Bunnies and Carrots turned out soooo cute and shiny. Thank you! and to anyone else considering this recipe.... DO IT and Enjoy!!

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  21. Hello! Does this icing "behave" like royal icing made with meringue powder? For example, would I be able to do wet on wet techniques, or brush embroidery or the marbling effect, etc. like I can with royal icing? I really want a better icing for my cookies than royal icing. I love that this recipe dries hard but is still tasty!!!

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  22. Any substitution to corn syrup? I cannot have any corn products.

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    Replies
    1. I've seen you can use 1 cup sugar dissolved in 1/4 cup warm water instead on corn syrup

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    2. If you read the ingredient list for corn syrup there is no corn in it at all. It is basically sugar,water and vanilla. I actually felt decieved after so many years thinking it was derived from corn. Lol I got over it. Butter tarts would not be the same with out"corn"syrup.

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    3. Actually there is corn in corn syrup. It's corn starch so don't use it if you are allergic. It may not look like it on the label but it IS. A corn product. Anonymous needs to do some research.

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    4. The ingredients list might say sugar, but sugar is always derived from a plant. Sugar cane, sugar beets, and corn are the most common. These plants are processed in order to produce white sugar. Corn syrup uses sugar derived from corn and behaves differently than syrups made from other sugar sources- neat!!

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  23. Just tried this recipe and made some cute Christmas cookies. The icing is very good! The last time I made Royal Icing, it tasted terrible so I was looking for a new recipe. This one's a keeper! Thanks for sharing.

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  24. Does regular food coloring work? Or does it have to be gel? Thanks!

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    Replies
    1. Regular food color is not concentrated. It will color the icing fine. When making royal icing and this is badicly royal icing with corn syrup in it to make it shinny. You do not want to add water and using paste, gel food coloring works best. Grocery store food color is mostly water. Using oil flavoring instead of watered down grocery store types that are highly concentrated and you only use a very small amount. It can over power taste quickly. Dark colors and very bright colors will work best using gel or paste concentrated food color.

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    2. I am unfamiliar with the term "shinny" which appears in several posts. I do plan to make this icing soonm

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    3. They mean shiny. It is glossy and has a shine to it.

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    4. People can't spell. They mean shiny, as in, having a shine to it, not "shinny" as in, having to do with one's shins (the bones connecting your knees to your ankles). I don't want my cookies to look like my shins, thank you very much. That said, it looks like a great recipe, and I can't wait to try it, as frosting cookies is always why I don't make cut-outs. This looks easy, and much less messy than the ones that don't set up and get frosting all over the backs of the other cookies in the container. Thanks!

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  25. This is the perfect icing for Christmas Cookies! I was really worried the icing would not dry before our evening event after reading give them a day to dry. I put a fan on them and they were perfect! This icing is fun and easy! This will be my go to cookie icing from now on.

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  26. Can I save the icing? If so for how long?

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    1. In a air tight glass jar you can store it then you will need to add more liquid before using it. Best to keep a damp cloth over it using it to keep it from drying out.

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  27. This is a great recipe. Good taste, easy to work with and beautiful results. This one will be the one I use from now on.

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  28. With the use of milk...What would be the best way to store the iced sugar cookie and for how long? How long can they be stored on the counter?

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  29. I love this recipe. I added just a bit of lemon flavoring to it....made it taste AMAZING!!

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  30. Silly beginner question. When you dry the iced cookies overnight, do you place them in a covered plastic container to do so? I assume the cookie itself would dry out if you left them out on the counter?

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    1. Not at all Marian. I store them on a cookie sheet over night so the bottom is sealed and stays moist and the tops can dry. You could also tent them with aluminum foil, but I never have. Enjoy and let me know how it goes!

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    2. It you place cookies on waxed paper, aluminum foil while decorating and drying the bottom of the cookie can't dry out

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  31. Hi how do you freeze the cookies and how to thaw?

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  32. How long does the unused icing last?

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    Replies
    1. The icings 'shelf life' is about 2 weeks. I have however used it much past that point and it was great. Enjoy and let me know how it goes.

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  33. Excited about the icing! Do you have the best sugar cookie recipe to go with it?

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  34. Excited about the icing! Do you have the best tasting sugar cookie recipe to go with it?

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  35. Do you have a good sugar cookie recipe that holds the cookie cutter shapes when baked?

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  36. If i make sugar cookies with this icing and freeze them until christmas for about 20 days will they still taste good?

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  37. Why use the corn syrup? I make icing with sugar& water and add the flavoring

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    Replies
    1. The corn syrup makes the icing shiny.

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  38. Would you recommend the Americolor gel food coloring or will normal store bought McCormick food coloring do (if Americolor, would you recommend also purchasing the white coloring in order to get that bright white look)? Which do you use for your cookies pictured here? Also, would you recommend bottles or bags for decorating? I'm hoping to make these this weekend and try out your icing, but I've never used anything other than store bought, pre-made icing! Sorry to ask so many questions at once, but thanks so much in advance.

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  39. I seen an earlier comment about a sugar cookies recipe you have...I'd be happy to have it. Thanks missycornett1@yahoo.com

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    Replies
    1. Sure, Missy. You can find it here: http://www.theslowroasteditalian.com/2012/12/christmas-sugar-cookies.html

      Enjoy!

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  40. Is your cookie recipe on here???

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    Replies
    1. Sure, Lisa. You can find it here: http://www.theslowroasteditalian.com/2012/12/christmas-sugar-cookies.html

      Enjoy!

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  41. Where's the recipe?

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  42. Do you think I could use a milk substitute? Still getting the same glossy hard finish...I have a little one that is lactose intolerant.

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  43. Where are you purchasing the silver little balls on your cookies. I have looked everywhere for them and cannot find them.

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  44. I love that the icing dries with such a gorgeous sheen! I have always had problems with the colors bleeding after a while, will that still happen with this recipe?

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  45. What are the little silver candies and where do you get them? I remember using those when I was a kid 50 years ago. Went looking for them last year and was told they were banned, at least in CA, because of their mercury content.

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    Replies
    1. We call them Dragees. I find mine on Amazon in all sizes and colors. http://amzn.to/2gZb9yE <-- Here is a link.

      Enjoy and let me know how it goes.

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  46. Hi. I'm so excited to try your icing recipe! Thank you! One question though, does the food coloring need to be gel in order to harden well, or would the liquid kind work?

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  47. Hi. I'm really excited to try your icing recipe! Thank you! One question though… Does the food coloring need to be gel in order to harden well, or would the liquid kind of work?

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    Replies
    1. Gel, paste, powder food colors are concentrated food colorsing. Liquid food coloring is watered down and will not produce deep dark bold colors. You only want a small amount of concentrated food coloring and it will not alter the consistency of the icing. Liquid food coloring if to much is added can change the icing consistency.

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  48. What are all the measurements for each ingredient

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  49. The outline icing needs to be the consistency of toothpaste and the fill icing needs to be the consistency of corn syrup. What does the consistency need to be for the icing when you are decorating the cookie? Also should I let these cookies sit out to dry overnight before freezing them?

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    Replies
    1. The consistency of the icing used to decorate needs to be thick enough that it will come out of decorating bag and tip when squeezed with out dripping out because it's to thin and running. Decorating consistency depends on weather you want to frost the top of the cookie and let it dry or decorate it while the top is still soft. Decorating when it's soft with a thinner consistency will allow the decorating to sink into the frosted top of the cookie and waiting until the frosted cookie is dry will make it rest on top giving it more demention. The video shows decorating resting on top of the frosted cookie after it has dryed which needs a thicker consistency.

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  50. Hi!! I am so excited to try this, but had a question about the measurements. Was the 6 cups powdered sugar sifted or unsifted? I'm assuming it's unsifted, but figured I'd ask :) Hope you're enjoying your holidays so far!

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  51. If I don't want to use any almond in the cookies what can I replace that liquid with? More vanilla?

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    Replies
    1. Yes, they did say previously that you can use vanilla as a substitute for the almond extract. However, unless you get the clear vanilla extract it will tint the white icing slightly brown.

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  52. "What are the little silver candies and where do you get them? I remember using those when I was a kid 50 years ago. Went looking for them last year and was told they were banned, at least in CA, because of their mercury content." Wilton Sugar Pearls, and other brands in many colors can be purchased from Walmart, Michael's and cake decorating and candy making supply stores. They come in many colors metallic and non metallic colors. Another option is "Sixlets" are small round candy-coated, chocolate-flavored candy, they come in silver and many other colors shinny and non shinny. They taste similar to round M&Ms, they are larger then silver pearls but come in several sizes.. The chocolate centers are made from a mixture of cocoa and carob, giving them a "malted" taste. "Another form of dragée is a small sphere of sugar, in the Commonwealth often called cachous, used primarily in the decoration of cookies, cakes, and other forms of bakery. These are produced in various sizes, typically 3 to 4 mm (0.12 to 0.16 in) in diameter. This is larger than nonpareils and smaller than large pearl tapioca."

    "Silver dragées have long been used for both wedding and holiday food decoration. More recently, metallic gold, copper, rainbow colors (red, green, blue, etc.), and pearlescent colors have become available."

    "The U.S. Food and Drug Administration considers the metallic-finish dragées to be inedible, and they are sold with a notice that they are for decorative purposes only. Early in the 20th century, the silver finish may have contained mercury (it no longer does). The sale of these dragées was banned for some time. Although the metallic-finish dragées can be purchased in 49 U.S. states, they are no longer sold in California due to a 2003 lawsuit against several sellers."

    Reminder that gold leaf is often applied to upscale pastries by the best chefs in the world. Not all metallic materials are non edible.

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  53. Hi, I was wondering is there a way to make the icing dry faster?

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  54. "Was the 6 cups powdered sugar sifted or unsifted? I'm assuming it's unsifted, but figured I'd ask :)" Always sift powdered sugar when making icing or frosting. This helps you have no lumps in your icing or frosting and when you beat it do not beat it in high adding air to it which cause bubbles in frosting and icing. When you sift powdered sugar and beat it slowly this will help it come out of your cake decorating bags & tips with out clogging inside the tip.

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  55. Can I use 2% milk,instead of whole milk?

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  56. I've used this recipe for a couple of years, but always put all ingredients in at one time, and was frustrated because it was too thin. I can't believe I didn't think to add it in one tiny bit at a time! Genius! Also- what red and black colors do you use?

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  57. Can I substitute with a dairy free milk and have the same results?

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  58. I'm looking for an icing that is crisp when u bite into the cookie and immediately starts melting in your mouth, basically. Does this recipe do this after it hardens and dries over 24 hrs?

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    Replies
    1. YES! That is the perfect description of this icing. Enjoy and let me know how it goes.

      Delete
  59. I can't seem to find the recipe. Can anyone post the quantities please? Thanks!

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  60. Really Really novice baker here...but my question is when you were decorating the snowflakes with the white icing was it the consistency of the outlining icing or the flooding icing? Thanks, cannot wait to try this!

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  61. Our cookies turned out fabulous thanks to you!!! Wondering if it's best to store decorated cookies (for best look and taste) at room temperature or freezer/cold garage until Christmas (2 weeks away)?? Thank you!!!

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  62. I made this icing and it is a big hit. The frosting did harden enough so that I could stack my cookies in my cookie container. I would recommend this icing and it will be the only one I will use going forward.

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  63. "People can't spell. They mean shiny, as in, having a shine to it, not "shinny" as in, having to do with one's shins (the bones connecting your knees to your ankles). I don't want my cookies to look like my shins, thank you very much. That said, it looks like a great recipe, and I can't wait to try it, as frosting cookies is always why I don't make cut-outs. This looks easy, and much less messy than the ones that don't set up and get frosting all over the backs of the other cookies in the container. Thanks!"
    People can spell and auto correct makes these errors!

    ReplyDelete
  64. I don't have gel food coloring. Will the icing hold the liquid? Or will it seperate?

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  65. I cannot have corn, what would you substitute for the corn syrup? Thank you!

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  66. Where is the recipe????

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  67. Do you need to let icing dry before adding another color (will colors run together)?

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  68. Is there a possibility to make this a cream cheese frosting?

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  69. Can this frosting be made the day before and stored in containers. Until ready to use

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    Replies
    1. They have said it could be stored on the counter in a sealed container for a few weeks.

      Delete
  70. Can this frosting be made a day before going to use.

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  71. What food coloring is used to get those shades? I have never been able to get red to turn out like that. Thank you!

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    Replies
    1. get the gel icing color somewhere that sells items for home baking cakes.

      Delete
  72. My wedding anniversary is the 21st and my parents the 22nd. It's the most wonderful time of the year!

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  73. Hello there, I am wondering if I can substitute almond milk or coconut milk for the dairy milk? Thanks!

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  74. I have looked and looked for a sugar cookie icing recipe and a sugar cookie recipe for many of years. I bake cakes but some people have wanted cookies but due to not having that perfect recipe for both, I would just tell them I did not do them.

    My grandson and I made a batch last night and decorated them. OMGOODNESS these are the best cookies and icing I have had. I now have the sugar cookie recipe and icing recipe. Plus the tip on keeping the dough cold until use and getting the shapes cold before baking, that was awesome. I had never thought of that. Thank you so much. I see many of baking moments with these cookies.

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  75. Can I freeze the icing I have left over?

    ReplyDelete

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