Sugar Cookie Icing
A sweet and buttery rich sugar cookie icing that's easy to make and hardens so that cookies are stackable!
Servings: 24 servings
Ingredients
- 1/2 cup butter 1 cube, ideally 85% fat European style butter
- 2 cups confectioners sugar 240g, sifted (see recipe note #1)
- 2 tablespoons water
- 1 teaspoon real vanilla extract
Instructions
- Place butter in a small saucepan over medium heat. When butter has melted, whisk in remaining ingredients until very shiny and smooth (sugar has dissolved completely). Remove from heat and allow to cool slightly.
- Check consistency of icing: it should be thin enough to be pourable, but not so thin that it runs off the sides of the sugar cookie. If too thick, whisk in more water a few drops at a time. If too thin, whisk in more sugar until the icing reaches your desired consistency.
- Transfer icing to small pitcher and swirl artfully over cooled sugar cookies. Let icing cool and harden. Serve.
Video
Notes
- For the best texture, use fresh powdered sugar / confectioners sugar and sift. And be sure that it's made from cane sugar not beet sugar, which can be more grainy.
- This recipe makes enough for icing about 25, 3-inch round sugar cookies.
Nutrition
Calories: 73kcal | Carbohydrates: 10g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 34mg | Sugar: 9g | Vitamin A: 120IU | Calcium: 1mg
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