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Confectioner's Sugar Frosting
from the kitchen of Sharmagne Leland-St. John
3 cups powdered sugar
3-4 tablespoons milk or fruit juice, divided
2 tablespoons light corn syrup
½ teaspoon vanilla extract or flavouring to match liquid
Combine the sifted sugar, 2 tablespoons of milk, corn syrup and vanilla extract
in a medium-sized bowl. Stir until combined. If frosting is too thick, add more
milk or juice, one teaspoon at a time, until the frosting is thick but pipeable.
Should you accidentally add too much milk, add more powdered sugar until desired
texture is attained.
Add 1 drop of food colouring, stir and add more until desired tint is reached.
Transfer frosting to a piping bag with a piping tip. Pipe the frosting onto
cookies or spread on with a kitchen palette knife.
Allow frosting to harden before serving.
Store left-over cookies in a biscuit tin at room temperature.