Ingredients:

  • 4 cups (480g) powdered sugar, sifted
  • 2.5 tablespoons (37.5ml) whole milk
  • 2 tablespoons (30ml) light corn syrup
  • 1 teaspoon (5ml) pure vanilla extract
  • 1 pinch fine sea salt
  • Gel food coloring as needed

Instructions:

  1. Sift the powdered sugar into a large glass mixing bowl to remove all lumps for a smooth finish.
  2. Whisk in 2 tablespoons of milk, the corn syrup, vanilla extract, and salt. Stir until the mixture is thick, smooth, and free of dry sugar streaks.
  3. Test the consistency using the 10-second rule: run a knife through the icing; if the line disappears in exactly 10 seconds, it is ready for flooding. Adjust with 1/2 teaspoon of milk to thin or additional sugar to thicken.
  4. If using color, add gel food coloring and stir gently to avoid incorporating air bubbles.
  5. Transfer icing to piping bags. Outline the cookie edges first, then flood the center. Use a toothpick to pop any surface air bubbles.
  6. Allow cookies to sit on a flat surface. The icing will be dry to the touch in 4-6 hours and fully hardened for stacking overnight.