Ingredients
Equipment
Method
- Place the powdered sugar and the milk or water into a mixing bowl. Add a small drop of gel colouring now if you are using it.
- Mix with a spoon or butter knife until a loose paste forms. Keep stirring until every bit of powdered sugar is fully incorporated.
- If it feels too thick, add a tiny splash of milk or water. If it feels too thin, add an extra teaspoon of powdered sugar.
- Spread or drizzle the icing onto completely cooled cookies. While the icing is still soft you can add edible glitter, sprinkles, silver balls, coloured sugar, or anything else you fancy.
- Allow the cookies to sit untouched for at least 6 hours or preferably overnight. The icing will harden fully and become dry to the touch.
Video
Notes
- You can swap the milk for water. Both harden beautifully.A little gel colouring goes a long way. Liquid food colour can thin the icing too much.Add flavourings if you want. Almond and orange are lovely festive choices for Christmas cookies.For a thicker icing that holds its shape more, add a touch more powdered sugar.
Storage
- Store leftover icing in an airtight container in the fridge up to 3 days.
- Stir well before using.
- If it thickens in the fridge, add a tiny splash of water or milk and stir again.
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