- 1 cup Confectioners Sugar (powder sugar)
- 1 Tablespoon Milk
- 1 drop Lemon Juice (fresh or processed)
- 1 Tablespoon Light Corn Syrup
Combine powder sugar, corn syrup, and lemon juice in a bowl.
******This next step is important!******
If you need a thicker frosting, say for outlining your cookies, add LESS milk. Just a drop at a time.
If you have already outlined your cookies and need a to fill in or ’spill’ your cookies, you can add more milk (as much as you would need) to make your frosting very runny.
If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quanity can remain the same.
If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.
If you want more SHINE, use more corn syrup and less milk.
This frosting will stay good for days in the fridge.
Thank you so much for the link! I'm gonna try this ASAP!
Posted by: AJB89 | Nov 09, 2009 at 03:06 AM
My family is giving your Sugar Cookie and Frosting Recipes a try tonight to make Christmas Cookies while we watch "A Charlie Brown Christmas." We're so excited!!! Thanks for the recipes. You are one talented Baking Artist!
Posted by: Rachymommy | Dec 08, 2009 at 06:53 PM
I hope you have a great time!! Sounds like you are going to be making some great memories along with those cookies!
Blessings-
Amanda
Posted by: Amanda Rettke | Dec 08, 2009 at 07:15 PM
So once you get them frosted and done, do the cookies need to be refrigerated?
Posted by: Sara | Dec 10, 2009 at 09:54 PM
Nope! They can actually sit out for a few days... but if you want to refrigerate them for longer you certainly can! I have heard weeks! :)
Posted by: Amanda Rettke | Dec 10, 2009 at 09:57 PM
i found your site thru tastespotting...i loved your frosted cookies...fabulous...& i cannot seem to find the link for "Please read this for more detailed instructions!"
thanks for your reply..
Posted by: linda | Dec 28, 2009 at 03:09 PM
Is this the royal icing recipe you used for your fabulous NYE sugar cookies? Also, what food coloring did you use? Your colors were amazing!
Posted by: Lauren | Dec 28, 2009 at 07:46 PM
Wow, the cooking method of this dish is great, I'll try it later and I hope it tastes the way it look. Thanks for sharing!
Posted by: Chinese Culture Food | Jan 05, 2010 at 04:37 AM
Hello,
I recently found your blog through your "Rainbow cake". You have so much that looks awesome and delicious.....I am so impressed. I have a quick question for you....my 3 almost 4 year old daughter likes fish and wants a cake that looks like a fish bowl for her birthday. Do you have a suggestion on how to get a cake shaped like a 3D circle? Any suggestions would be great. I was going to try your royal frosting on it too.....
Jennifer
Posted by: Jennifer | Jan 08, 2010 at 06:30 PM
How many cookies will this decorate?
Posted by: Camilla | Feb 01, 2010 at 12:26 PM
Thank you for this recipe! I'm gonna try this tonight :)
Posted by: Laura | Feb 19, 2010 at 08:00 AM
looks lovely Amanda!
Remember I emailed you regarding my daughter's birthday? Well, we arent doing a party this time (God had better plans) but Im still going to make a round layer cake with buttercream frosting and butterflies in a garden on it. I'll post pictures in my blog about how it went.
Posted by: scatterbrain | Mar 15, 2010 at 02:38 AM
Easy to use and tasty! Thank you!
Posted by: erre | Mar 19, 2010 at 12:19 PM
your blog is beautiful! i've been playing with your sugar cookie frosting, and i'm wondering if you ever have problems with the icing getting a little 'cloudy' after it sets. too many air bubbles? thanks for your help! kat
Posted by: kat | Mar 30, 2010 at 05:09 PM
So I'm curious what is the difference between royal icing with or without meringue powder? I mean do they taste different or is one differn to work with than the other?
Posted by: cherylene | Mar 31, 2010 at 10:13 PM
When did humans start drinking cows milk, or any other type of
non-human milk? Did they feed it to just infants first, or humans of
all ages? Is it possible to know why they started?
Posted by: propecia | Apr 26, 2010 at 12:23 PM
was wondering if your icing hardens?
Posted by: Tanisha | May 17, 2010 at 07:06 PM
My icing keeps clouding up after it sets, what am I doing wrong?
It looses it shine, help.
Posted by: Debbie Cutelli | May 21, 2010 at 02:01 PM
Hi there, I always wanted to try some cookies with royal icing and this recipe sounds like even I could do it ;)
My problem is, I only have golden syrup, is that similar to corn syrup. I'm from Germany and haven't found corn syrup here anywhere :(
Posted by: Marina | May 27, 2010 at 07:19 AM
I love how your cookies look! Was wondering how you got the base of the icing to flow and follow the shape of the cookie so nicely. Would really want to try this out!:)
Posted by: Charlene | Jun 03, 2010 at 01:24 PM
I see in your pictures that you stack sometimes with wax or parchment between....how long before that works?
All of your cookies are adorable!
Posted by: Emily | Jun 07, 2010 at 06:37 AM
I'm so excited I found thist post... I have been making icing with confectioner's sugar and milk but the consistency was never quite right. I think that the light corn syrup might be what i was missing! :)
Posted by: Pup Fan | Jun 17, 2010 at 07:58 AM
This is a really cool site, I love all the cookies!! So beautiful! I have been trying to make sugar cookies myself, but I have to practice more!! :)
To Marina: I am from Denmark, and I had that same problem about finding corn syrup. But I found out that you can use Glucose Syrup instead, it is almost the same. With golden syrup you can't make all white icing... Anyway I hope it helps you a bit..
Posted by: Nønne | Jun 18, 2010 at 09:05 AM
Your article give me a lot helpful message, no doubt a valuable blog. Best wishes to you.
Posted by: Retro Jordans | Jun 23, 2010 at 03:21 AM
thanks for the recipe! i tried it this weekend but my cookies were not as shiny as yours...also i used liquid food coloring but my color were very pale and faded once the icing dried...the taste was great though!
any suggestions??
Posted by: carolina | Jun 28, 2010 at 09:42 PM
The Best Sugar Cookies EVER! We had a blast with these!!! I did the frosting as well...but I think I made it to thin! Still delious! My 3 year old an I will be making them again!
Thank you!!!
Posted by: Emily | Jul 13, 2010 at 02:07 PM
oh my God, OH MY GOD! i search this recipe for like a month all over the web, now i can enjoy some sugar cookie FROSTING!
Posted by: viagra online | Jul 27, 2010 at 05:17 PM
Is this your version of the royal icing that's all over the University of Cookie website?
And what tutorials at University of Cookie would you recommend for a first time cookie decorator?
Thanks for all your help!
Posted by: Lexi | Jul 30, 2010 at 04:44 AM
Firstly, I must say that your page is a blessing. I've become even more dedicated to my baking since seeing your page and all of the beautiful work you make. Regarding this icing, I was wondering if it actually hardens? I am planning to try the icing this weekend but I will need it to harden, as I am packaging the cookies. Thanks and I pray that God continues to bless you and the work He enables you to create!
Posted by: Jen | Oct 18, 2010 at 12:50 PM
Your frosting is great! its easy to make and it looks gorgeous!
I just made a little bit to write on my cake, but I will use the rest on Sunday to cover my cookies! Thank you for sharing!
Posted by: Joanna | Dec 03, 2010 at 09:24 AM
Sugar cookie and frosting is one of the best dessert ever! We might give it a try tonight.
Posted by: hollywood | Dec 14, 2010 at 03:04 AM
#1: I LOVE this blog.
#2: I LOVE your sugar cookies and royal icing!!
#3: I'm having trouble with the frosting.. it doesn't always seem to harden.
How do you let yours dry? Do you leave them out on a table to dry overnight or longer? I'm having trouble because they are taking so many hours to dry that I can't stack them and I don't have enough room to lay them all flat. I'm also afraid of the cookies getting stale when I leave them laying out for so long.
Any suggestions?
Posted by: Kimberly | Dec 21, 2010 at 03:04 PM
does this icing dry quick?
Posted by: Camille | Feb 12, 2011 at 11:13 AM
i had the same problem with the longer drying time for the icing, i found that putting them in the refrigerator expedited the process, but the longer drying time makes the icing more forgiving, you can correct a mistake before it hardens, just have to pay the price in patience
Posted by: Katie | Mar 01, 2011 at 07:57 PM
hi, we do not have corn syrup here in Turkey, what else can ı use instead? ı love your cookies by the way :). thanks...
Posted by: serap | Mar 05, 2011 at 10:33 AM
Hi Serap, I live in Greece and use glucose for all recipes that call for corn syrup.
Posted by: Tina | Mar 07, 2011 at 05:18 PM
Hi, I really love your work.I was just wondering....is the frosting going to be as harden as royal icing when it dry ?
I'm going to try your frosting recipe for the baby 1 month celebration for my niece & really need the icing on the cookies to be very dry cause I have to put each cookie in cellophane bags for gift....
Thank you so much ...
Posted by: Tju sylvia | Mar 09, 2011 at 03:16 AM
Amanda, I just tried your frosting last night and it was so fabulous. I didn't have the lemon, but I added some peppermint extract instead. I also used heavy whipping cream, since it was out already, and it was fabulous. We didn't wait for it to dry, that will be my next experiment. However, can we say TASTY!!!! Love the alternative to Royal!
Lovies!
Posted by: Simply Dawn | Mar 18, 2011 at 12:36 PM
I will try my best to perfect it. Goodluck to me. :)
Posted by: idaho home security systems | Mar 21, 2011 at 07:50 AM
Sometimes my glaze dries "cloudy" any idea what could be causing this??
Posted by: Kristen | Apr 07, 2011 at 09:54 AM
Hey Amanda!
I used your "fabulous" recipe last weekend and when i went to write, the icing seemed so slimy. When I piped out the word "love" you couldn't even tell it said it. I even made it thicker with adding less milk. This is a baking emergency...help!
Posted by: Meghan | Apr 12, 2011 at 09:30 PM
Would you do a video showing how you ice the base of your cookies. It doesn't look like you outline first and then flood, but your icing follows the cookie perfectly...very impressed!
Posted by: Connie | Apr 14, 2011 at 10:29 PM
Hi Amanda,
You really are an artist. I admire your work and my aim is to one day hopefully be able to create pretty sweet cookies like yours. Does this frosting dry as hard as royal icing. Can you package the cookies using this frosting?
Posted by: Jan | Apr 16, 2011 at 07:10 AM
Hi, is it possible that i can use this recipe like buttercream transfers? Do you think, i would be able to peel them off wax papers or acetate? thank you.
Posted by: Carla Corsiga | Apr 29, 2011 at 02:26 AM
hi, i just discovered your website and im seriously considering setting up permanent camp next to my computer. Is it possible to use this icing for detailed desings, or will it run? Thanks!
Posted by: bella | May 24, 2011 at 11:11 PM
It looks so peaceful... You could call it your "Peace of Cake."
Posted by: Lisa | Jun 09, 2011 at 05:36 PM
Wait!! wrong spot!
Posted by: Lisa | Jun 09, 2011 at 05:37 PM
Hey,
I've been following your blog and your posts to LJ's bakebakebake community, but I have never made anything so far because it always seemed too daunting.
I really want to do some Halloween cookies for my students though but we don't have corn syrup here (I'm from Austria).
I found a suggestion that you could substitute by making your own syrup with 1 cup sugar and 1/3 cup water.
Since I have never even seen real corn syrup - do you think the consistency would come close to the real thing? Would this work with your recipe?
Posted by: Eva | Oct 01, 2011 at 01:55 PM