Easy Icing for Decorating Cookies – Sally’s Baking Addiction

This post may contain affiliate links. Please read my disclosure policy If you need a cookie decorating alternate to traditional royal ice, this easy cookie icing is a big choice. It ’ s like a very thick opaque glaze and comes together with a crotch, whisk, and mixing roll. This cookie icing takes about 24 hours to wholly dry and you can ’ t organ pipe intricate detail as you could with imperial icing but if you want easy cookie frosting, this is it ! All of the depicted cookies in this post consumption this ice .
decorated sugar cookies and gingerbread cookies with colorful icing on cooling rack
Yes, you can create gourmet-looking decorate cookies without royal frost !

Skip All The Fuss & Use This Easy Cookie Icing

If you ’ rhenium looking for master icing with a picture-perfect coating and the ability for cover girl shoot detail, use royal icing. I love this royal ice and use it often for decorating sugar cookies, but it can be finical. You need a very accurate consistency in order for the royal icing to pipe, set, and dry appropriately– it decidedly requires practice and solitaire. Before I began working with imperial ice, however, I used today ’ mho easy cookie ice. It ’ randomness still one of my favored ways to decorate sugar cookies because it ’ second humble care, but inactive delivers pretty ( and delectable ) results. Plus, it ’ randomness big for making ahead and accomplishable for kids and beginners .

You Will Love This Cookie Icing:

  • Easy to make with a fork, whisk, and bowl
  • No special equipment
  • 5 basic ingredients
  • Can use squeeze bottle or piping tips to decorate
  • Manageable for young bakers and/or beginners
  • Doesn’t dry into hard cement texture
  • After it dries, you can stack, freeze, and transport cookies

You can use this frost on cookie tender cookies such as these sugar cookies, gingerbread cookies, and cocoa carbohydrate cookies. You could even use it on shortbread chock cookies or drizzled on spritz cookies. I even used it on some of these pictured Halloween cookies and closely halved the icing recipe for these Christmas boodle cookies. *NOTE: So you have enough of frost, I recommend the entire recipe as written below .
confectioners' sugar and other icing ingredients
white cookie icing in glass bowl

5 Simple Ingredients

For the frosting, you need confectioners ’ sugar, water, vanilla extract ( replace with water to keep the icing austere flannel ), a touch of corn syrup, and a little salt. The frost dries firm with a very little crisp, so you can easily stack your decorated sugar cookies and travel with them .

  • Why corn syrup? You only need 2 teaspoons. Corn syrup gives the icing sticking power and creates a beautiful sheen on the dried icing. I don’t recommend skipping it, but you can if absolutely needed.

The Right Consistency

The ratio of confectioners ’ sugar to water keeps the frosting thick. If you drizzle a little icing off the whisk into the stadium, the decoration of icing will hold for a few seconds before melting back into the frosting. That ’ mho when you know it ’ s the justly consistency .

Use A Squeeze Bottle or Piping Bags/Tips

Here’s what I recommend for piping tips:

  1. Disposable Piping Bags or Reusable Piping Bags
  2. Use Wilton piping tip #4 for outlining and flooding the cookies with icing. This is the same tip I usually use for royal icing, too.
  3. Couplers: Couplers are needed if you’re switching around your piping tips and icing colors. For example, if you only have one piping tip #4 but want to use this tip for multiple colors of icing. A coupler makes it easy to switch tips between bags of icing.
  4. Optional: Bag clips, bag ties, or rubber bands to keep piping bags closed.

Or instead, use a squeeze bottle!

  • To make decorating a breeze, use a squeeze bottle. They’re less intimidating than piping tips and very easy for young bakers to use.

Or… just dip your cool cookies into the frost. No tools needed .
squeeze bottle and piping bag filled with white icing
decorating a sugar cookie with white icing using a squeeze bottle
gingerbread cookies and sugar cookies decorated with icing

Tinting The Icing Different Colors

You can keep the ice white or tint it your hope color. Use gel food coloring because fluid food coloring can change the consistency. I like the mark AmeriColor– you can find their gelatin colors in the bake aisle of craft stores or give it a immediate search on-line. I use and recommend ( consort links ) this fit of 6 colors or this set of 12 colors .

  • As Icing Dries, It Darkens: As icing sits in a piping bag/squeeze bottle before using AND as it dries on a cookie, the color darkens. This is the case with most colors, particularly red and black. When I make black icing, it’s usually blue-ish gray in the bowl and piping bag and then as it dries, it darkens into a black shade. Don’t go overboard on food coloring because the color will deepen as the icing dries.
  • Can I Use Natural Food Coloring For Cookie Icing? Yes, absolutely! I’ve used the brand Supernatural and they have a line of natural powdered food coloring that’s available in a few colors. You need to dissolve the coloring in a little water before using, so make sure that you very slightly reduce the amount of water needed in the icing recipe. (Note: If you ever need to thicken the icing back up after adding the coloring, you can whisk in a little more confectioners’ sugar.)

bowls of colored icing and white sprinkles
decorated sugar cookies and gingerbread cookies with colorful icing on cooling rack

This Cookie Icing Requires Planning Ahead

The frost needs at least 24 hours to dry, but you can surely eat them anterior to the icing dry. This is a lot longer than royal ice, which normally dries in 2 hours .
PS: If you want to decorate cookies with buttercream frosting alternatively, use this vanilla buttercream. Feel loose to keep it on the chummy side by reducing 1 Tablespoon of milk/cream .
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