Ingredients:

  • 4 cups powdered sugar (approx. 480g), sifted
  • 6 tablespoons whole milk
  • 1/4 cup light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt
  • 2 drops gel food coloring (optional)

Instructions:

  1. Sift the powdered sugar into a large mixing bowl to ensure a smooth, lump free finish.
  2. Add the whole milk, light corn syrup, vanilla extract, and salt to the bowl.
  3. Whisk the ingredients together until completely smooth and glossy. Note: Stir slowly to avoid creating excess air bubbles.
  4. Test for consistency: lift the whisk and let the icing drizzle back. It should disappear into the surface in exactly 10 seconds (10 second consistency).
  5. Adjust as needed: add more milk by the teaspoon for a thinner flow, or more sifted sugar for a thicker piping consistency. Continue until the ribbon of icing melts back into the bowl seamlessly.
  6. Divide the icing into smaller bowls if you plan on using multiple colors.
  7. Add 1-2 drops of gel food coloring to each bowl and stir gently until the color is uniform and vibrant.
  8. Transfer icing to piping bags or squeeze bottles and apply to cooled cookies. Use a toothpick to pop any small air bubbles.
  9. Allow the cookies to sit undisturbed for at least 4 to 6 hours until the surface is firm and dry to the touch.