Ingredients
for ~40 cookies, half the recipe for 2 dozen or less
3 cups powdered sugar
3-4 Tablespoons milk (ideally whole milk)
2 Tablespoons light corn syrup
½ teaspoon vanilla extract
Gel food coloring optional
Additional candies and sprinkles for decorating optional
If coloring the frosting, divide into bowls and color as desired at this point.
Transfer frosting to a piping bag with a piping tip (I used Wilton 5), or place in a Ziploc bag and snip a small piece of the corner off (not as neat, but this will still work, just take care that the frosting isn’t so thick that it breaks open the seam of the bag when you are squeezing).
3-4 Tablespoons milk (ideally whole milk)
2 Tablespoons light corn syrup
½ teaspoon vanilla extract
Gel food coloring optional
Additional candies and sprinkles for decorating optional
Directions
Combine powdered sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If you accidentally add too much milk, add powdered sugar until desired texture is reached.
If coloring the frosting, divide into bowls and color as desired at this point.
Transfer frosting to a piping bag with a piping tip (I used Wilton 5), or place in a Ziploc bag and snip a small piece of the corner off (not as neat, but this will still work, just take care that the frosting isn’t so thick that it breaks open the seam of the bag when you are squeezing).
(adapted from sugarspunrun.com)
