Cutout Cookie Decorator Icing

"This frosting works well on decorated cookies because it hardens when cool."
photo by RotiJala photo by RotiJala
photo by RotiJala
Ready In:
1 3/4 cups


  • 1 34 cups confectioners' sugar
  • 2 teaspoons milk
  • 2 teaspoons light corn syrup (Karo)
  • 2 tablespoons softened butter (NO MARGARINE)
  • 14 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.

Questions & Replies

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  1. 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.)
  2. 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!
  3. 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.
  4. This icing does have a different flavor than the regular buttercream icing. It was a bit thicker so I added about 1/2 to 1 tsp. more milk. The recipe does not make much so if you are doing a lot of decorating, you may need to double the batch.
  5. I have to question your measurements in this recipe because when I made it as written it came out as a huge sticky lump! I had to add another 4-5 tsp of milk and then it turned to perfection!! This is a great icing, took color perfectly, nice consistency, does indeed harden when cool and most importantly, actually tastes great! Unusual for decorator icings! Thumbs up! I used it on "Worlds Best Butter Cookies" for a kids birthday party and it was a hit!


Mother of 3 grown children, all of whom are avid chefs.
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