Ingredients:

  • 4 cups (480g) confectioners' sugar, sifted
  • 1/4 cup (60ml) whole milk or heavy cream
  • 1/4 cup (60ml) light corn syrup
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2.5ml) almond extract
  • Gel food coloring as needed

Instructions:

  1. Sift the powdered sugar into a large bowl. Add the milk, corn syrup, and extracts. Stir with a spatula until the mixture forms a thick, heavy paste.
  2. Test the consistency by lifting a spoon; perform the '10-second test' where a ribbon of icing disappears into the bowl in exactly 10 seconds. Adjust by adding milk 1 teaspoon at a time to thin, or more sifted sugar to thicken.
  3. Divide the icing into smaller bowls and incorporate gel food coloring with a toothpick. Transfer to piping bags or squeeze bottles to outline and flood the cookies.