NO meringue powder! NO egg whites! This recipe is a perfect ratio of corn syrup to confectioner's sugar that works beautifully like Royal Icing without being so hard that it cracks when you bite into it. You an stack your cookies with ruining the decorations at all!
3.23 from 9 votes
Prep Time5 minutesmins
Course: Dessert
Cuisine: All Cuisines!
Servings: 26iced cookies (makes 3/4 cup)
Calories: 42
Ingredients
2cupsconfectioner’s sugar
3tablespoonsmilk
4teaspoons corn syruplight
½teaspoonvanilla extractor extract of your choice.
Instructions
With an electric mixer, beat all ingredients together until it is smooth and creamy. No lumps!
Add a few more drops of milk for a thinner consistency if desired.
EXTRA TIP:
WANT A GLAZE? Add more milk to thin this icing to become a semi-transparent glaze.YIELDS: This recipe yields about ¾ cup of frosting, which is enough to frost about 26-30 cookies or little pastries that average 2½ -3 inches in size.EXTRACT: Choose any extract you want instead of vanilla.