Ingredients:
- 4 cups (480 g) Icing/Confectioners’ Sugar (sifted)
- 1/4 cup (60 ml) Light Corn Syrup (or Glucose Syrup/Simple Syrup)
- 1 tsp (5 ml) Clear Vanilla Extract
- 1/4 cup (approx 60 ml) Milk (whole or 2%, or water)
- A tiny pinch (1 g) Fine Sea Salt
- Gel Food Colouring (as needed)
Instructions:
- Sift the Sugar: Run the measured icing sugar through a fine-mesh sieve into a large mixing bowl. This step is crucial for lump-free icing.
- Add Flavouring: Add the corn syrup, vanilla extract, and the tiny pinch of salt to the sifted sugar.
- Start Combining: Using the lowest speed of a mixer, begin mixing everything together. Gradually add the milk, 1 tablespoon (15 ml) at a time, until combined.
- Beat Until Smooth (Outline Consistency): Increase the speed to medium. Beat for 3-5 minutes until the frosting is fully smooth, very glossy, and holds a slight peak. This thick mixture is your 'Outline' or 'Stiff' consistency. When drizzled, it should disappear in 15–20 seconds.
- Divide and Colour: Divide the batch into smaller bowls for tinting. Add preferred gel food colouring sparingly, mixing well.
- Create Flood Consistency (Filling): For the portions used to fill the cookies ('flooding'), add water (or milk), 1/2 teaspoon (2.5 ml) at a time. Mix fully. It should disappear entirely within 5–7 seconds when drizzled to ensure it flows easily across the cookie.
- Decorate (Outline): Transfer the thicker 'Outline' icing into a piping bag. Pipe a firm barrier around the edge of the cooled sugar cookies. Let this boundary set for 10–15 minutes.
- Decorate (Flood and Set): Transfer the thinner 'Flood' icing into squeeze bottles or piping bags. Fill the centre of the outlined cookie completely. Use a toothpick to gently smooth the surface and pop any air bubbles. Allow the decorated cookies to air-dry completely (30 minutes up to 4 hours, depending on humidity).