There’s a saying that when it comes to cooking, the best recipes are often the easiest to make. In this case, we all know that when it comes to pastries, the icing is a basic necessity. As a matter of fact, it’s not just for decoration. The icing in pastries, especially in layered cakes, serves as a paste that binds it altogether. It may sound ridiculous but, along with good instructions, icing is very easy to make.
- 3 cups Confectioner’s Sugar
- 4-5 tbsp. Water or Milk
- 1 ½ tsp. Pure Vanilla Extract
- 2 ½ tsp. Corn Syrup
- Freshly-squeezed Lemon Juice (optional)
- Liquid Gel Food Coloring (optional)
Kitchen things that you’re going to Use
- Mixing Bowl
- Piping Bag, small tips and coupler (optional)
- Squeeze Bottle (optional)
- Mix the confectioner’s sugar, four tablespoons water or milk, vanilla and corn syrup. Whisk together until the whole mixture becomes very smooth.
- Always keep in your mind that when it comes to choosing whether you will use milk or water for the icing, water is best when you want to store it for future use. Milk adds more creaminess to the icing but will not last longer than four hours.
- Make sure that you adjust the icing’s mixture for proper consistency. The correct consistency should be like the consistency of an Elmer’s Glue. In order to adjust it properly, use more water or confectioner’s sugar.
- You can use the liquid gel food coloring if you want color to your icing. Use the lemon juice along with equal parts of water if you want your icing to have that citrus flavor.
- Put the icing into your cookies then serve.