Best Tasting Sugar Cookie Icing

makes about 24 ounces (enough for 48 cookies)

6 cups powdered sugar
¼-½ cup whole milk
¼ cup light corn syrup
2 teaspoons almond extract
gel food coloring (in desired colors)

In the bowl of a stand mixer (or using an electric mixer) combine sugar and ¼ cup milk.  Mix until smooth.  Add milk as need to create a smooth mixture, one tablespoon at a time.  Add corn syrup and almond extract. 

To decorate cookies, your outline icing should be the consistency of toothpaste, your flood icing should be the consistency of corn syrup.

Add food coloring one drop at a time until desired color is reached.  Pour into bottles, decorator bags or a cup.  Keep unused icing sealed until ready to use.

Recipe developed by Donna Elick - The Slow Roasted Italian
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