Corn syrup is optional. It can be substituted with granulated white sugar. [5] X Research source
The icing needs to be thick enough to stay on the cookies and thin enough to easily paint onto the cookies. For a slightly different taste, replace the ¼ teaspoon (1. 2 ml) of vanilla extract with ¼ teaspoon (1. 2 ml) of almond extract.
If your icing is too thin, mix small amounts of powdered sugar into the icing until it thickens up. If you can’t easily paint the icing onto a cookie, it is too thick. Add small amounts of corn syrup to the icing and stir until you reach the right consistency. If you’re planning on coloring the icing and making multi-color cookies, make some of the icing slightly thicker to use as “border icing” (the icing used to trace around the cookie). Use slightly thinner icing as “flood icing” (the icing that fills in the middle area of the cookie). The thicker border icing will help to keep the thinner flood icing on the cookie. [6] X Research source
If you want the color to be darker, add a few more drops and stir.
Squeeze bottles and using spoons to pour icing are two additional methods that will yield excellent results. Using a piping bag will give you the most professional-looking results. Dipping the cookies is probably the easiest way, but painting will allow you more control.
Only use fresh, refrigerated egg whites with fully intact shells to prevent the slight risk of salmonella or other food-borne illness.
Place any leftovers in an airtight storage container in the refrigerator. Use within 3 days.
Oatmeal, pumpkin, ginger and carrot cake cookies are some of the most popular choices. [7] X Research source
Use an electric mixer on its lowest setting to beat them together well.
Make sure there are no lumps of butter or cream cheese remaining in the mixture. Turn the mixer off. Use a spoon the scrape the sides of the bowl, in case any powdered sugar is lingering there. Stir it vigorously a few times.
The cream cheese icing will keep in the refrigerator for up to one month and in the freezer up to three months.
If you have any leftovers, put them in an airtight container. The frosting will last up to two weeks in the refrigerator. It will last up to three months in the freezer.
