No meringue powder, no mixer needed. Use this to decorate the Soft Cut-Out Sugar Cookies.
Ingredients
- 1½ cups (180g) powdered sugar
- 2 tablespoons (30ml) warm water
- ½ tablespoon (10g) light corn syrup
- ⅛ teaspoon vanilla or almond extract
Instructions
- Place powdered sugar in a medium bowl and set aside.
- In a small bowl, combine warm water, light corn syrup, and extract. Stir until the corn syrup is dissolved.
- Add the sugar-water mixture to the powdered sugar and stir until completely combined. The icing should be thick but slowly dripping — it should disappear into the bowl within about 12 seconds. Add water by the drop if too thick; add more powdered sugar by the teaspoon if too thin.
- Use immediately, or cover tightly and use within 1 day. Stir well and re-test consistency before using.
Notes
- For coloring, gel food coloring is preferred over liquid — AmeriColor is a reliable brand.
- To flood cookies: thin the icing slightly more so it levels out on its own. Outline first, then flood the center.