Ingredients:

  • 4 cups (480g) Confectioners' sugar, sifted
  • 5 tablespoons (75ml) Whole milk
  • 1/4 teaspoon (1.25ml) Fresh lemon juice
  • 1/4 cup (60ml) Light corn syrup
  • 1 teaspoon (5ml) Clear vanilla extract
  • 1/4 teaspoon (1.25ml) Almond extract
  • Gel food coloring as needed

Instructions:

  1. Sift the powdered sugar into a large mixing bowl to remove clumps. Add the whole milk and lemon juice, stirring with a spatula until a thick, lumpy paste forms.
  2. Add the light corn syrup, vanilla extract, and almond extract. Whisk gently until the mixture is smooth, glossy, and reaches a ribbon-like consistency.
  3. Perform a 10-second consistency test by dragging a knife through the icing. If the line takes longer than 12 seconds to disappear, add more milk 1/2 teaspoon at a time; if it disappears too fast, add more powdered sugar.
  4. Divide the icing into bowls and mix in gel food coloring. Transfer to piping bags to outline and flood the cookies, using a toothpick to pop bubbles. Allow to dry for 6-8 hours.