Prep 10 mins
Cook 0 mins
This frosting works well on decorated cookies because it hardens when cool.
- 1 3⁄4 cups confectioners' sugar
- 2 teaspoons milk
- 2 teaspoons light corn syrup (Karo)
- 2 tablespoons softened butter (NO MARGARINE)
- 1⁄4 teaspoon vanilla
- food coloring (if using liquid coloring, may need to add a little more confectioners sugar to bring to decorating c)
- Place sugar into mixing bowl.
- Combine milk, corn syrup and vanilla, and blend.
- Add liquid mixture to powdered sugar and mix thoroughly.
- Add softened butter and blend until thoroughly incorporated.
- Divide frosting into several cups, and add food coloring to each. If using liquid coloring, add a little more powdered sugar until it reaches good spreading consistency.
- Spread onto cookie with knife, or place in zip-loc sandwith bags with the corner nipped off 1/16" to pipe onto cookies.
- Decorate with sprinkles or colored sugars.
- Once cookies are decorated, place on flat surface to allow frosting to dry. Store cookies in covered container.
- NOTE: Differences in humidity may require more or less liquids to make a good consistency frosting. Sugar can be added or milk lessened to achieve the best consistency.
I didn't have corn syrup on hand; just added some lemon juice to one batch and some almond essence to another. Worked fine! Thanks. (I also didn't use butter for one batch -- it turned out OK too.)
Super easy to make! Super easy to use! We rolled out rice krispie squares & then cut them out into shapes & decorated them w/ this icing-they look great!
This icing is very good. I really like the flavor and the fact that it hardened, allowing me to stack the finished cookies. I did have to add a bit more milk to get the right consistency. I used it to ice cow shaped cookies that I made with the "White Velvet Cutout Cookie" recipe. They were a big hit.