Community Pick
Cookie Icing/Frosting That Hardens
![photo by ReReann](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/26/65/29/ZKjTeKccRouYJL0M90XK_snowlflake%2520cookies.jpg)
photo by ReReann
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pie.png)
![photo by Anne R.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/26/65/29/LWvJk2nQqSzqSpqtsMM2_15154629394251436799609.jpg)
![photo by I_luv_sweets](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/26/65/29/J81Rq5PnT5yJifsQ1phy_cookies.jpg)
![photo by ReReann](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/26/65/29/3WMrpmWiTtqSBX8pv0rr_snowlflake%2520cookies.jpg)
![photo by Ashley R.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/26/65/29/KQ4NCQl9Qza8qbtt72cN_Adam%2520West%2520Emoji%2520Cookies.jpg)
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
40
ingredients
- 2 cups sifted confectioners' sugar (sifted after measuring)
- 1 tablespoon low-fat milk (skim or 1% is fine although I have made this successfully using 2% fat milk)
- 1 tablespoon corn syrup (more if needed to reach desired consistency)
- 1⁄2 teaspoon almond extract
- 1⁄4 teaspoon vanilla
- food coloring (use colors of choice)
directions
- VERY IMPORTANT; the confectioners sugar must be sifted before using.
- In a bowl beat the sifted confectioners sugar with milk until smooth.
- Beat in corn syrup and almond extract until smooth and glossy (if icing is too thick add in a small amount of corn syrup).
- Divide into as many separate bowls as desired.
- Add in different food coloring to each bowl beating/whisking until the intensity is achieved.
- Paint the icing over the cookies using a brush or dip the cookie edges into icing (this will set quite quickly).
- Place cookies on waxed paper to dry.
Questions & Replies
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Reviews
-
Frosting exactly as stated - it sets up and hardens nicely. The only thing I did differently was to thin the frosting with an additional 1/2 tsp of milk because I used it as a beautiful abstract glaze on a cinnamon raisin loaf and I wanted to be able to drizzle it. I was nervous that it might not set up because I changed the recipe - but it dried to a shiny hard consistency. This is my new go-to glaze recipe.
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I've used this recipe for years for my Valentine Day cookies. I've never had a problem with lumps - I use a electric hand mixer to mix this. I use vanilla flavoring only - because I don't like almond flavoring. I half the recipe and make 4 different colors. I frost 5 dozen cookies with it, which are approximately 3 x 3 in size.
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This did harden nicely, but I found it a bit thick to work with, but my icing skills are real rusty. I think with practice, it would work. I couldn't "beat until smooth" as directed with only 1 tablespoon milk to two cups sugar, so added a tad bit more milk. Made for Christmas Cookie game at kittencalskitchen.com
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