Description
Make a simple, glossy sugar cookie icing that sets firm, perfect for detailed decorating and stacking cut-out cookies. This recipe uses corn syrup for a smooth finish.
Ingredients
Scale
- 4 cups powdered sugar, sifted
- 1/2 cup meringue powder
- 1/2 cup warm water
- 1 teaspoon clear vanilla extract
- 1 tablespoon light corn syrup
Instructions
- In a large bowl, whisk together the sifted powdered sugar and meringue powder until combined.
- Slowly add the warm water while mixing on low speed with an electric mixer until the mixture forms a thick paste.
- Add the clear vanilla extract and light corn syrup. Beat on medium-high speed for 5 to 7 minutes until the icing is very smooth and glossy.
- Check the consistency. For piping details (outline icing), the icing should hold a stiff peak. For flooding, add water one teaspoon at a time until the icing flows smoothly off the whisk and the trail disappears into the bowl within 10 seconds.
- Divide the icing into bowls for coloring, if desired. Cover bowls with plastic wrap pressed directly onto the surface of the icing to prevent drying.
- Use immediately to decorate cookies. Allow cookies to dry completely (several hours or overnight) before stacking or handling intricate designs.
Notes
- For a hard, shiny finish, the corn syrup is necessary. Do not substitute it.
- If the icing becomes too thick while decorating, stir in a few drops of water. If it is too thin, mix in a tablespoon of sifted powdered sugar.
- Store unused icing in an airtight container at room temperature for up to three days; stir well before reuse.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Baking Component
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 420
- Sugar: 105
- Sodium: 15
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 107
- Fiber: 0
- Protein: 2
- Cholesterol: 0