Sunday, November 29, 2015

Best Tasting Sugar Cookie Icing


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, 9 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, 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.

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!

With love from our kitchen table to yours!  XO

RECIPE AT THE BOTTOM

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Make sure you check out our best sugar cookie recipe!  Click on the link or the photo to open in a new window. 

Christmas sugar cookies (also known as cut out cookies) are our absolute favorite.  A sweet cookie that is slightly crisp on the edges and soft and chewy throughout with the fabulous flavors of vanilla and almond.  Not to mention, aren't they the pretties cookies you have ever seen?

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


PRINT RECIPE

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

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

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    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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  6. Does is dry hard like royal?

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    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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    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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  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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    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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    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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  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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    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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    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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    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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    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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  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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  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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  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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  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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