Powdered Sugar Icing

Summary
Prep time	5 min
Cook time	(n/a)
Source	TheCookieRookie.com
Yield / serves
Rating	Very good

Ingredients

• 4 cups powdered sugar confectioner’s sugar
• 1/2 cup water divided
• 6 tablespoons white corn syrup divided
• 3/4 teaspoon almond extract divided
• Food Coloring – Soft Gel Paste food color works best

Preparation

Place the confectioner’s sugar in a large mixing bowl and turn the mixer to the lowest speed.

In a large measuring cup, stir together the corn syrup, water and almond extract.

With the mixer running, slowly drizzle ½ cup of the corn syrup mixture over the powdered sugar and mix until incorporated. Scrape down the sides as needed. The glaze’s consistency should be similar to sweetened condensed milk.

(Set the reserved corn syrup mixture aside to use only if needed.)

Turn the mixer to medium-low and mix until the glaze is smooth and creamy. (If the glaze is too thick, stir in reserved corn syrup mixture, 1 teaspoon-at-a-time, until it is the correct consistency.) (If the glaze is too thin, add more powdered sugar, 2 tablespoons at-a-time.)

NOTE: These are instructions for making the marble technique pictured above. You can also simply make the icing and stir in whichever colors you like, then decorate.

Pour half of the glaze into a small shallow bowl – be sure the diameter of the bowl is larger than the largest cookie. Cover the remaining half with plastic wrap to avoid a hard shell forming on top.

Air bubbles will form in the glaze, but just take a small spoon and stir it slowly through the glaze to get rid of them.

Get a drop of food coloring on a toothpick and swirl it through the glaze. Begin with a tiny amount (gel food coloring is potent) and be sure not to mix the glaze too much or the glaze could turn into a solid color.

To glaze a cookie, have a second bowl sitting next to the bowl with the glaze.

Hold onto the cookie by the edges and turn it upside down. Dip the top of the cookie into the glaze being sure the glaze covers the entire surface of the cookie. Lift the cookie straight up out of the glaze and hold it above the second bowl. Allow the excess glaze to drip off (about 5-10 seconds). Once the glaze stops dripping, flip the cookie over and place it on a cooling rack.

Allow the glaze to dry completely before storing the cookies in an airtight container. It is best to let the cookies dry 12-24 hours before storing.