Sugar cookie icing is a delightful addition that enhances your sugar cookies. This simple recipe creates a smooth and sweet glaze perfect for decorating.
Why Make This Sugar Cookie Icing
Making your own sugar cookie icing allows you to customize flavors and colors for any occasion. It’s quick to whip up and requires minimal ingredients. Plus, homemade icing tastes better than store-bought options!
How to Make Sugar Cookie Icing
Creating your sugar cookie icing is easy and fun. Follow these simple steps to prepare the icing for your cookies.
Ingredients:
- 2 cups powdered sugar
- 2 tablespoons milk or water
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla extract
- Food coloring (optional)
Directions:
- In a mixing bowl, combine powdered sugar, milk (or water), corn syrup, and vanilla extract.
- Mix until smooth and well combined.
- If desired, divide the icing into separate bowls and tint with food coloring.
- Use immediately to decorate cookies.
- Allow the icing to dry completely before storing or stacking the decorated cookies.
How to Serve Sugar Cookie Icing
Once your sugar cookie icing is ready, drizzle or spread it on your cookies. You can use a piping bag for detailed designs, or simply a knife for a smooth finish. Enjoy your beautifully decorated cookies at parties or as gifts!
How to Store Sugar Cookie Icing
If you have leftover icing, store it in an airtight container. Keep it in the refrigerator for up to one week. When ready to use it again, you may need to stir in a little milk or water to achieve the right consistency.
Tips to Make Sugar Cookie Icing
- Always sift the powdered sugar before mixing to prevent lumps.
- Adjust the thickness of the icing by changing the amount of milk or corn syrup.
- Use a toothpick for precise detailing in decorating.
Variation of Sugar Cookie Icing
Feel free to experiment with flavors by adding almond or lemon extract instead of vanilla. Different extracts can provide fun and unique tastes for your decorated cookies!
FAQs
Can I use regular sugar instead of powdered sugar for the icing?
No, powdered sugar is essential as it provides the smooth texture needed for icing.
How long will the icing last on my cookies?
Once dried, the icing can last on cookies for about a week if stored in a cool, dry place.
Where can I buy sugar cookie icing supplies?
You can buy it here on Amazon for your baking needs!
Scattered Sushi
Ingredients
Pickled Lotus Root
- 3/4 cup unseasoned rice vinegar
- 12 ounces renkon (lotus root) See Tip
- 3 tablespoons sugar
- 1 teaspoon kosher salt such as Diamond Crystal
- 1 inch piece ginger, peeled and thinly sliced
Vegetable Mix
- 4 dried shiitake mushrooms 12 if not using kanpyo
- 1 ounce kanpyo (dried gourd strip) Optional
- 1/2 large carrot, peeled and cut into 2-inch long matchsticks
- 1/4 cup soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 1 tablespoon sugar
Kinshi Tamago
- 3 large eggs
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons vegetable oil Plus more as needed
Sushi Rice
- 2 cups sushi rice
- 1/3 cup rice vinegar
- 2 tablespoons sugar
- 1 1/4 teaspoons kosher salt
- Vegetable oil for greasing
Toppings
- 8 ounces deveined, shell-on large shrimp
- 1/4 cup sake
- 1/4 teaspoon kosher salt
- 1 pre-cooked/grilled unagi filet About 12 ounces
- 4 ounces ikura (salmon roe)
- 8 ounces blanched snow or sugar snap peas
- 4 shiso leaves
- 1 avocado, sliced
- 1 Japanese cucumber 1/2 English cucumber or 2 Persian cucumbers, sliced Into rounds or half moons
- 2 teaspoons white sesame seeds
- Shredded nori
Instructions
Prepare the Pickled Lotus Root
- In a large bowl, mix 4 cups of water with 1 teaspoon of rice vinegar. Peel and slice the lotus root into thin rounds (about 1/8-inch thick) and soak it in this mixture.
- In a small saucepan, combine 2 cups water, 3/4 cup rice vinegar, sugar, salt, and ginger. Bring to a boil, stirring until the sugar dissolves, about 6 minutes.
- Drain the lotus root and transfer it to a heat-proof container. Pour the hot mixture over it, ensuring it’s submerged. Once cooled, store it in the refrigerator for up to a week.
Prepare the Vegetable Mix
- Soak shiitake mushrooms in 3/4 cup cold water for about 30 minutes until soft. Squeeze out the excess water and reserve the soaking liquid (shiitake dashi). Strain 3/4 cup of the liquid into a medium saucepan.
- Remove and discard mushroom stems, slice the caps, and set them aside.
- If using kanpyo: Bring 4 cups of water to a boil. Rinse the kanpyo in cold water, then rub with salt, rinse again, and transfer to boiling water for 3 minutes. Move to an ice bath, squeeze out water, and chop finely.
- In the saucepan with shiitake dashi, combine mushrooms, kanpyo (if using), carrots, soy sauce, sake, mirin, and sugar. Simmer until liquid is absorbed, around 20-25 minutes. Cool it down and store in the fridge for up to 3 days.
Prepare the Kinshi Tamago
- Beat the eggs in a bowl and strain through a fine-mesh sieve into a measuring cup.
- Mix in sugar, salt, and water. Heat a non-stick pan over medium and lightly oil it.
- Pour a thin layer of egg mixture into the pan, cook until set, then cool it on a rack. Repeat until all the mixture is used, rolling and slicing the omelets into thin ribbons.
Prepare the Sushi Rice
- Rinse sushi rice under cold water until clear. Soak it in 2 cups of water for 30 minutes.
- Boil the rice, reduce heat, cover, and cook for 15 minutes. Let it sit covered for another 10 minutes.
Prepare the Shrimp and Unagi
- While the rice cooks, heat the oven to 425°F and warm the unagi for about 5 minutes.
- For the shrimp, simmer them with sake, water, and salt for 1 minute. Steam off the heat for another 5 minutes before removing the shells.
Assemble the Chirashi
- Fold the vegetable mix into the rice, scatter egg ribbons on top, and arrange the lotus root pickles, shrimp, unagi, and your favorite toppings.
- Enjoy this beautiful dish right away!
