1 ½tablespoonmilk or cold water(more or less, as needed to reach desired consistency)
½teaspoonalmond extract(or your desired clear extract flavoring)
gel food coloring(optional, desired colors)
Instructions
In a medium bowl, sift confectioners sugar and then combine with light corn syrup, milk or water, and clear extract flavoring. Stir until smooth and the icing has reached your desired consistency.
For flooding and dipping, use a consistency that sticks well to your spoon and icing 'drops' off slowly.
For a light glaze that is somewhat transparent, use a consistency that runs off slowly from your spoon but also leaves a good clear coating on the spoon.
Cover with plastic wrap and refrigerate for up to 3 days.
Notes
*Typically ices 24-36 cookies.**Cover and store in the refrigerator for up to 3 days.Tips For Icing and Glazes:
Use about half the liquid called for in an icing recipe, adding more liquid as needed to thin to your desired consistency.
Alternatively, if your icing or glaze is too runny simply add more sifted confectioners sugar (powdered sugar) until thickened.
We are using milk and cold water interchangeably in this recipe, either one will give you a high shine, glossy slash glassy appearance and both will harden once set. The water based icing will give a very clear appearance, and the milk based version is well, somewhat milky.
Your best icing colors are attained using gel based food coloring, rather than your usual food coloring drops. Gel food coloring also retains your desired consistency.
I recommend sifting your confectioners sugar before making your icings and/or glazes. I'm totally the worst at doing this, but it does save from having to fix lumps in your icing.
For your best color results, use a clear extract flavoring. Clear vanilla, almond extract, and lemon extract are my most commonly used flavors. Additional flavors such as orange, maple, peppermint, coconut, chocolate, banana, raspberry, strawberry, and rum also work beautifully.
For flooding and dipping, use a consistency that sticks well to your spoon and icing 'drops' off slowly.
For a light glaze that is somewhat transparent, use a consistency that runs off slowly from your spoon but also leaves a good clear coating on the spoon.
To flood your cut out sugar cookies, pipe an outline of icing on your sugar cookies and fill with glossy sugar cookie icing (that hardens). Spread to the edges using the back of your spoon, a small knife, or a cookie decorating edging tool.
To spread without flooding (using an icing outline), drop icing into center of cookie and spread toward the edges without getting close enough to run over.
Gently tamping the cookie down onto a surface removes any air bubbles.
A film will develop quickly over the icing, so apply any desired sprinkles directly after spreading the icing.
Do not stack until icing is completely set, about 12 hours (depending on the thickness of your icing coating).