Ingredients:

• 1 and ½ cup powdered sugar
• 2 tbsp. warm or room temp water
• ½ tbsp. light corn syrup
• ⅛ tsp. Peppermint extract or vanilla, lemon or almond extracts 
• AmeriColor Gel or  McCormick Nature’s Inspiration food coloring

Instructions:

• Sift powdered sugar into a bowl.
• Combine water, corn syrup, and extract until corn syrup is dissolved.
• Add this to the sugar and stir vigorously until the icing is smooth.
• Use the counter below to gauge the consistency you want.
• Add additional water to thin icing more if needed. if the icing slowly falls off the spoon then you have reached the right frosting point.
• You will use this same recipe for both edge piping and glazing. Thickened for piping outlines, and as you thin it, use it for “flooding”.
• Let cookies dry overnight to fully harden for stacking.
  
  

Icing Consistency Timing and Counts:

Icing flood consistency are timed in 5, 10, 15 or 20, 25 seconds increments, where 5 seconds is a very runny consistency and 25 seconds is a very thick consistency. Test by dragging a butter knife through the icing and counting how long it takes to smooth out.

Flood Icing: 10 seconds to settle flat.

Medium Icing: 15 seconds to settle mainly flat.

Stiff Icing: 20-25 seconds to smooth out and lines will not disappear.

Extra Thick Icing: Icing doesn’t flow.