For ages and ages I have admired the gorgeous edible skills of I am Baker. I’ve always wanted to give icing (or ‘frosting’ for my American friends) a try!
I used the following recipes (from her website), scroll down for the icing recipe.
- 3/4 cup butter
- 1 cup white sugar
- 2 eggs
- 1.5 tsp vanilla extract
- 2.5 cups all purpose flour
- 1/4 tsp Cream of Tartar
- 1 tsp baking powder
- 1/2 tsp salt
In your mixer, combine room temperature (not melted) butter and sugar until smooth. Add eggs and vanilla and combine.
Meanwhile, sift together flour, cream of tartar, baking powder, and salt. Sifting is important to help avoid lumps in your dough.
Slowly add dry ingredients into wet batter, with mixer running, until fully incorporated.
Drop dough onto a large piece of cling file and wrap it into a square, and refrigerate for at least one hour or preferably overnight. It’s a sticky dough and they chill helps it to stop sticking to everything!
When ready to bake the cookies, generously (and I do me generously!) flour a flat surface and roll out the dough. You can use as much flour as you need!
I prefer to make cookies about 1/4″ to 1/2″ thick, but you can go thicker and still have successful results. I made these as thick as suggested and found that there was no way they cooked all the way through in the recommended time. So I made them much thinner. 0.5cm max! That way they cooked; but I suggest you make a few ‘testers’ to see what works.
For best results, bake on waxed paper. You can reuse it!
Bake at 180C degrees for 5 to 8 minutes. In my oven, right about 7 minutes yields a perfectly cooked cookie, with only a little brown on the underside. I feel they possibly could have cooked a bit longer.
- 1 cup icing sugar
- 1 tablespoon milk
- 1 drop lemon juice
- 1 tsp corn syrup*
Combine powder sugar, corn syrup, and lemon juice in a bowl.
If you need a thicker frosting, say for outlining your cookies or drawing lines, add LESS milk. Just a drop at a time until you get a stiff icing.
If you have already outlined your cookies and need a to fill in or ’spill’ your cookies, you can add more milk (as much as you would need) to make your icing as runny as you need it to be.
If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quanity can remain the same.
If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.
If you want more SHINE, use more corn syrup and less milk.
This frosting will stay good for days in the fridge.
*Corn syrup is not that easy to fine in SA. You can leave it out (I did) or you can make a fake version by boiling 2 cups of sugar to 1 cup of water + 1 tsp cream of tartar until it reaches the “soft ball” stage. Or you know, don’t bother-it worked fine without it!