Healthier Sugar Cookie Icing

I loved this icing and I’m going to using it a lot more now that I have found something that works for me ! Holds the dye colors great and looks fantastic !

So excited I love it so much this is actually my first time making real royal icing and I fell in love with this recipe make sure to try it it is awesome!

The milk to powdered sugar ratio does not seem right. Two teaspoons was not enough to make the mixture of the two ingredients smooth (maybe mention to add more milk until that consistency is reached). Also, the recipe does not mention to use the syrup (white sugar + water) while it is still being warmed on the stove. While a more experienced cook may know this, I did not. The syrup turns hard and crusty after cooling. All in all it was quite a miss. I used it anyway bc I was pressed for time. The taste is also not great. I threw in some vanilla extract to try to add more flavor.

I needed to make a frosting/icing that would harden and didn’t have the Caro syrup that every other recipe called for. Once I started this recipe I realized that making my own sugar syrup is mimicking the Caro syrup in other recipes without me having to go out and buy it. PERFECT! This was super easy to make, to dye, and to use. Hardens perfectly. I will definitely do this again!

Well I took this recipe at the last minute. I thought it would work. I did it exactly what the instructions called for,, unfortunately it didn’t work for me. The icing was nice while it was hot! Once I started to want to frost or coat the cookies,,,,,the sugar started to crystallized! I don’t think I’ll use this recepie again. However the sugar cookie recipe from Allrecipes.com is very delicious

It was so dry and crumbly, it went straight down the sink drain.

This does not work at all.

I added a bit more milk to make the frosting easier to pipe. The frosting dried quickly with a beautiful shine

I had to add more milk to even make it spreadable, doubt I will ever make this again.

It looks nice, flavor is okay. I just won’t make it again because it was too hard to work with and dries quick.

I followed exactly as what the recipe says. It didn’t turn out well. Thus i added more milk and made adjustments to the consistency that I wanted, it turned out perfect. If it was too watery, I added more of the confectionery sugar. The ingredients are awesome. It’s just the quantity stated is not accurate. Another downside of this recipe is the sugar syrup, i used very little but in the recipe amount is too much.

The recipe given for simple syrup is incorrect. Based on my experience at culinary school, it should be equal parts sugar and water. Doing it their way will only result in clumpy sugar crystals with zero water remaining. Adding that to the milk and sugar solution will result in clumpy and unappealing icing.

This will be my go to cookie icing recipe. My girls and I had great success and fun decorating rollout sugar cookies. Beautiful.

This will be my go to cookie icing recipe. My girls and I had great success and fun decorating rollout sugar cookies. Beautiful.

I didn’t have any corn syrup on hand, so gave this recipe a try. It was very good, but it’s worth noting that I needed 2 tablespoons of milk, rather than 2 teaspoons, to be able to even form a paste with the powdered sugar and milk. I think all in all I used 3 tablespoons milk and 3 tablespoons of the sugar syrup, and it was the perfect consistency for the kids to brush it thickly onto their cookies, and it hardened pretty quickly. Nice and easy to make icing!

I thought this was extremely easy to make and use. I tripled the recipe and found that measurements didn’t have to be exact for the 4 dozen sump wrestler snowmen I made.

I needed to ice cookies and forgot I needed corn syrup! This sure helped in a pinch….I made my own!!!

This recipe has always worked out perfectly for me but I have to double or triple the recipe for all out Christmas cut out. I’m never measuring exact and it is smooth and glossy every time. The key is the sugar syrup. Be sure it simmers long enough that it is completely dissolved, then add it to the confectioner’s sugar and milk when it’s just short of the consistency you want. The sugar syrup with thin it more. If it becomes too thin I add more confectioner’s sugar. It hasn’t failed me yet and even my 12 yo daughter make this recipe easily!

The icing clumps very easily. The sugar mixture shouldn’t be simmered for more than a minute.

This was perfect! I was out of corn syrup while we made Valentine cookies on a snowy day, so I didn’t want to go to the store. This worked great for our cookies. It spread nicely and was the perfect consistency. It does dry very quickly, so ice cookies as soon as it is ready, so that you can spread it. I needed 3 tablespoons of the syrup and about 3 teaspoons of milk for the right texture. Everything else was perfect! Thank you for a great recipe!

For the most part, this recipe worked for me. I sifted the sugar like someone recommended. I added the ingredients exactly, but still the powdered sugar mixture was too thick. After adding 4 tsp of white sugar mix, I added a bit more milk to make icing easier. Also, I didn’t have almond extract so I added coconut extract. Hmmmm…nice flavor. It didn’t make as much as it said it would. Double it.