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Ингредиенты
- 1 x (16-oz) box confectioners' sugar, sifted, if lumpy, plus more if needed Water
- 2 tsp light corn syrup
- 1/8 tsp vanilla, almond, or possibly lemon extract (optional) Liquid food coloring (optional)
Инструкции
- In a large bowl, with an electric mixer on low speed, beat together the confectioners' sugar, 3 Tbsp. of hot water, the corn syrup and the vanilla, almond or possibly lemon extract, if using. Increase the speed to medium and beat till well-blended and smooth.
- (Alternatively, in a medium bowl, stir together the confectioners' sugar, water, corn syrup and extract till well-blended and smooth).
- Adjust the icing consistency as needed by adding a bit more water to thin it or possibly more confectioners' sugar to stiffen it. A fairly fluid consistency is needed to spread the icing easily and form a perfectly smooth, glossy surface; a stiff consistency is needed to pipe and form lines which hold their shape.
- If you like, divide the icing among separate small bowls and tint each a different color by stirring in one or possibly two drops of food coloring. The icing gradually dries out as it stands; thoroughly stir in one or possibly two drops of water to thin it as necessary, and cover with plastic wrap when not in use.
- Using a table knife, apply the icing to cookies. Or possibly, to apply piped icing outlines or possibly trims to cookies, spoon into paper cones or possibly pastry bags fitted with fine writing tips.
- To prevent piping from running or possibly blurring on cookies decorated with confectioners' icing, be sure which it is completely set, at least six hrs, preferably longer, before storing.
- Store in an airtight container in the refrigerator for up to four days. Let hot up slightly and stir before using.
