Sugar Cookie Icing: Like Cake Frosting, But Harder
Posted in Cookie Icing and Frosting on November 16th, 2009 by sarita – Comments Off
Unlike cake frosting that you want to remain pliable and fluffy, cookie icing is a different story. While cake frostings use large amounts of butter or other fats to keep them from drying out, cookies use a different ratio of fat to sugar so that the frosting dries smoothly, hardens and doesn’t move. All this while maintaining its vibrant color and tasting delicious!
We came across two easy, fabulous recipes for sugar cookie icing at Simply Recipes. One creates a more textured look and is more suitable for piped decorations. The other is smooth and glaze-like and makes your cookies safe for stacking. Both harden nicely and make your cookies look festive and professional.
Here’s the first cookie icing recipe. Look for the other after the jump.
Sugar Cookie Icing Recipe #1
1/3 cup Crisco (trans fat-free) or a 1/3 cup of softened butter
1 pound of confectioners sugar
About 1/4 cup of milk
1 teaspoon of vanilla
Mix icing ingredients together until smooth. Separate into different bowls, add food coloring to achieve various colors. Spread on cookies with a butter knife, use cake decorating piping equipment to add decorative accents. If you want the sprinkle type decorating candies to stick, brush the cookie with clear Karo syrup and then sprinkle.
