Let’s get these recipes up during September. I’m not at 50 yet, but I’m closing in. Let me know if you attempt it and if anything is wrong or confusing. These aren’t the final recipes… I don’t think…
Sugar Cookie Icing
- 1 c confectioner’s sugar
- 1/2 t flavoring
- 1 t “milk”
- Bowls for different colors
- Spoon or spatula for every color
- Waxed paper
- Sugar cookies
- In one bowl mix together the sugar, flavoring and half the milk. The consistency can easily be changed based on how much milk and how much sugar you add. Thicker: more sugar. Thinner (glaze): more milk.
- Separate into the number of colors you want, one bowl per. Separate the sugar evenly (or unevenly if one color is needed more than others).
- Add colors. Mix until the color is at the desire you want. A few drops go a long way.
- Let sit for a half minute before icing. Do not let sit for longer. Add more milk if it thickens and stir. If it solidifies, then you need to toss and restart the color. If you get low continue adding sugar and milk until you have the amount of the desired color you want.
- After icing the cookies, place them on a waxed paper to dry. The icing will harden after a few minutes.
- Once set, they are ready to consume. (Technically the entire recipe allows for immediate consumption.)
- Any milk can be used here. I’ve use almond. My grandmother used cow’s milk. Some will give a flavor, but for the most part any milk can replace the milk in this recipe.
- Remember the color wheel if you want a particular color. R+Y=Orange; R+B=Purple; B+Y=Green; R+Y+B=Black. Test mixing colors to find the exact one you want.
- thinner is called glaze. thicker leans toward frosting. True frostings : [Recipe: Chocolate Frosting] and [Recipe: “Buttercream” Frosting]
© Hartliebe 2019
[About Cat Hartliebe] [Allergen Friendly Cookbook]
Note: Made by an American. It’s not in metric. [Conversion Tool] or [Recipe converter]