I would much rather bake a batch of cookies or a cake than decorate them! For that reason, I make use of what ever I can to help decorate baked goods including toys , hollyhock dolls, and candied flowers. But sometimes piping is still required and that is when I make decorating icing. I think it tastes better than royal icing. It dries hard, but remains a bit moist and shiny.
Yield: 1 cup
Prep Time: 5 minutes
Cooking Time: none
1 cup powdered sugar
2 -3 teaspoons milk (or rice milk or almond milk)
2 teaspoons corn syrup or corn syrup substitute
1/2 teaspoon vanilla
a few drops of food dye (optional)
In a small bowl, combine all of the ingredients until the icing is smooth and lump free. As much as you may be tempted do not exceed 3 teaspoons of liquid – just keep stirring it will become smooth.
Place in a decorator bag or bottle and pipe on cookies or cake.
It hardens quickly once exposed to air, but remains shiny.
I keep my decorating bags and bottles inverted in a cup when not in use. This keeps the icing in the tip and prevents air bubbles from splattering icing when I’m decorating and reduces drips on the counter.
This post is linked to Kitchen Tip Tuesday.