Try this Easy Sugar Cookie Frosting recipe to decorate your Valentine sugar cookies. This Sugar Cookie Frosting is easy to make by hand with only a few ingredients.
Cookies are stackable once frosting is fully dry.
Royal icing is a popular frosting for sugar cookies but if you don’t care for egg whites, give this frosting a try.
Valentines is just around the corner and sugar cookies are easy to make for any special occasion.
I was at Walmart today looking for glittery sprinkles and the lady behind me said, she’s having a hard time looking for red gel food coloring. I did too a couple weeks ago.
I mentioned I was able to get it at Hobby Lobby the other day. They run out of red but they have the super red which is not a big deal.
She said, it seem everyone is making something for Valentine’s Day no wonder why red gels are out of stock.
No doubt, baking became one of the past time of people since last year.
Sugar cookies are easy with most of the ingredients are staples in our kitchen.
This is a fun activity your kids will enjoy. Once you have prepared the cookie dough, they can help with the cutouts. Let their creative side shine and have them help you decorate these delicious cookies.
Can you make it without corn syrup
Yes, you can omit the corn syrup instead you can add more milk. Corn syrup is added for a shiny and soft frosting.
Note: Light corn syrup is NOT THE SAME as high-fructose corn syrup. Light corn syrup is 100% glucose.
How to make frosting
(1) First, make the sugar cookies and cool. Try my Sugar Cookie Recipe if you don’t have a recipe. You can make this a day or even a few days in advance and store in a well sealed container.
(2)This frosting is so simple and it would be hard to mess it up. My recipe calls for 2 ½ to 3 tablespoons milk. I used almond milk but you can use any type of milk even skim milk. I end up using 3 tablespoons.
Note: I started with 2 tablespoons of milk and I put aside 1 tablespoon.
(3) In a medium bowl, combine the confectioner or powdered sugar, 2 tablespoons milk, light corn syrup and vanilla.
Mix with a fork or spoon until consistency is spreadable. If consistency is too thick, add ¼ teaspoon of milk at a time until right consistency is reached.
If consistency is thin, add more powdered sugar. That’s it.
(4) Regular vanilla will alter the color of the frosting. If you are coloring your frosting then not a big deal but if you like a very white frosting use clear vanilla or add white gel coloring.
(5) Light corn syrup can be omitted instead replace it with milk but sugar cookie frosting will be less sheen.
Tip: Apply grease (oil) in measuring spoon so syrup can easily flow out.
(6) Divide frosting depending on how many colors you will need then add gel coloring.
(7) In case frosting dries out, just add a drop of milk at a time.
Tip: This process might be hard for you but doable. It is easier to divide the frosting and color. But let me share with you how I do it.
For this Valentine sugar cookies, I use only 1 piping bag. The colors I used are white, pink and red.
I started frosting without color and piped all the cookies with white color.
Once all the cookies that needed white frosting were done, I added the pink gel coloring in the piping bag. I folded the piping bag by the piping tip so frosting doesn’t come out when I mix it.
I used a barbecue stick to mix then pressed the piping bag with my hands to help mixing. This works well with the color I like. I don’t like it pink but a combination of white and pink. Then, I piped again all the cookies that needed the pink color.
When done with pink, I mixed in the red gel coloring and started piping. That’s it.
Again, this might NOT work for you.
Tools neeeded to apply frosting or icing
I don’t have a steady hand but I have fun frosting the cookies. I would like it to be perfect but I don’t obsess.
(1) Piping Bag or Zip Lock Bag
(2) Piping Tip – I used #2 and #4 round tip.
(3) Tooth Pick or Barbecue Stick – to spread frosting after piping.
(4) Gel Food Coloring – if decorating with colors.
(5) Sanding Sugar or Sprinkles – if you like.
Easy Sugar Cookie Frosting
- 2 cups powdered sugar sifted
- 2 ½ -3 tablespoons milk
- 1 tablespoon light corn syrup
- ¼ teaspoon vanilla extract
- gel food coloring optional
- sugar sanding or sprinkles optional
- First, make the sugar cookies and cool. Try my Easy Sugar Cookie recipe.
- In a medium bowl, combine powdered sugar, 2 tablespoons milk, light corn syrup and vanilla extract. Stir with a spoon until well combined. Note: Set aside 1 tablespoon milk.
- If frosting is too thick, add ¼ teaspoon milk at a time until consistency is spreadable but thick and pipeable.
- Divide sugar cookie frosting if using gel coloring. Add a drop of gel coloring to frosting.
- Prepare piping bag with tip and transfer frosting.
- Pipe frosting on cookie and spread it using a tooth pick or barbecue stick. Allow it to dry for at least 2 hours or more to fully dry. Note: This will depend on frosting consistency and how much frosting was applied to cookies.
- Store in sealed container at room temperature.
- The CALORIE CALCULATION is only for frosting.
- I used UNSWEETENED ALMOND MILK.
- You can make sugar cookies a day or a few days in advance and store in a sealed container.
- Frosting should be thick but pipeable. If you added too much milk, thicken it with powdered sugar.
- Use clear vanilla if you like a very white frosting or add white gel coloring.
- I used Wilton #2 and #4 round tip.
- If using zip lock bag, cut a very tiny hole at the tip of bag.
- You can also spread frosting with a knife instead of piping bag or zip lock bag.
- Sugar cookies are stackable as long as frosting has fully dried out.