1 pound Powdered sugar
4 fluid ounces Lemon juice or water
2 fluid ounces Corn syrup
1 teaspoon Vanilla extract
Food coloring, as needed
Yield: 22 ounces
1. Combine the powdered sugar, lemon juice or water, corn syrup and vanilla in the bowl of a mixer fitted with the paddle. Blend on low speed until the sugar dissolves and the mixture is smooth. Adjust the consistency of the icing by adding more water if necessary. Color as needed.
2. Apply the icing to cookies and let them air dry until the icing hardens. Cover leftover icing and store it into the refrigerator where it will keep for about 3 weeks.
3. Yield: 1 lb. 6 oz.
Yield: 22 ounces
4 fluid ounces Lemon juice or water
2 fluid ounces Corn syrup
1 teaspoon Vanilla extract
Food coloring, as needed
Yield: 22 ounces
1. Combine the powdered sugar, lemon juice or water, corn syrup and vanilla in the bowl of a mixer fitted with the paddle. Blend on low speed until the sugar dissolves and the mixture is smooth. Adjust the consistency of the icing by adding more water if necessary. Color as needed.
2. Apply the icing to cookies and let them air dry until the icing hardens. Cover leftover icing and store it into the refrigerator where it will keep for about 3 weeks.
3. Yield: 1 lb. 6 oz.
Yield: 22 ounces
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