Ingredients:

  • 4 cups (480g) Confectioners' Sugar, sifted
  • 3.5 tbsp Whole Milk
  • 3 tbsp Light Corn Syrup
  • 1 tsp Pure Vanilla Extract
  • 0.5 tsp Almond Extract
  • 1 pinch Fine Sea Salt

Instructions:

  1. Sift the confectioners' sugar into a large glass bowl to ensure there are no lumps that could clog piping tips.
  2. Add the whole milk and light corn syrup to the sugar. Whisk by hand initially to incorporate the sugar and prevent it from splashing.
  3. Using a hand mixer or stand mixer on low speed, blend in the vanilla extract, almond extract, and a pinch of fine sea salt.
  4. Perform the 10-second consistency test: lift a ribbon of icing; it should disappear back into the bowl in exactly 10 seconds. If too thick, add milk 1/4 teaspoon at a time. If too thin, add a tablespoon of sugar.
  5. Transfer the icing to piping bags or squeeze bottles. Apply to cooled cookies and allow to dry for 12–24 hours until fully hardened and stackable.