11 sugar icing recipes to creatively decorate cookies

Vanilla icing

Ingredients:
- powdered sugar - 0.5 cup
- milk - 1 tsp
- salt - a pinch
- butter - 1 tsp
- vanillin - 1 pack

Preparation:
Melt the butter and add the other ingredients. Stir until creamy. Melt the butter in a saucepan, add the milk and salt, dissolve the powdered sugar. Mix everything until the consistency of sour cream or cream. Add vanillin to the finished icing. If the mixture is too thick, you can add more milk; if it is too thin – add powdered sugar.

Custard icing



Ingredients:
- sugar - 1 cup
- egg whites - 4 pcs.

Preparation:
Set up a water bath. Pour the egg whites into a bowl, add sugar and beat over the water bath for five minutes. After that, remove the icing from the heat and continue to beat for another five to seven minutes.

Caramel icing



Ingredients:
- brown sugar - 0.5 cup
- powdered sugar - 1 cup
- butter - 2 tbsp
- milk - 3 tbsp
- vanillin - 1 pack

Preparation:
Melt the butter in a saucepan, pour in the milk and dissolve the brown sugar. Bring to a boil and simmer for one minute. Remove the sugar-butter mixture from the heat and add half a cup of powdered sugar. Whip well, cool, add vanilla and the remaining powdered sugar. Whip again until you get the finished icing.

Lemon icing



Ingredients:
- powdered sugar - 3 cups
- butter - 100 g.
- lemon juice - 2 tbsp

Preparation:
Mix the butter, freshly squeezed lemon juice, and powdered sugar and whisk thoroughly until fluffy. If necessary, add a little more juice or sugar.

Orange icing



Ingredients:
- powdered sugar - 0.8 cup
- orange juice - 3-4 tbsp

Preparation:
Pour the freshly squeezed juice into a small saucepan and gradually add the powdered sugar, not the other way around. Mix the sugar with the orange juice, adding until the desired consistency is reached. The orange icing should be slightly runny to easily spread over the baked goods.

Cream icing



Ingredients:
- powdered sugar - 2 cups
- heavy cream - 0.5 cup
- butter - 1 tbsp
- vanillin

Preparation:

Pour the cream into a saucepan, add the butter, and heat everything over medium heat until the butter melts. Then, pour the powdered sugar into the hot cream, add vanillin, and whisk everything with a mixer. Whip until the icing is completely cool and has a thick and homogeneous consistency.

Professional colored icing



Ingredients:
- powdered sugar - 1 cup
- milk - 2 tsp
- sugar syrup - 2 tsp
- almond extract - 0.4 tsp
- food coloring

Preparation:
Mix the powdered sugar with milk until it becomes a soft paste. Then add the sugar syrup (corn or inverted) and the flavoring and start whipping until the icing becomes shiny and smooth. Divide the icing into cups and add the desired coloring to each cup. The more coloring you add, the more intense and brighter the color will be. For icing cookies, dip them into the colored icing or apply it with a brush. For decorating, place the icing in a pastry bag and draw colorful designs on the cake or cookies.

Gingerbread icing



Ingredients:
- granulated sugar - 1 cup
- water - 0.5 cup

Preparation:
Pour the water into a saucepan, dissolve the sugar in it, bring to a boil and boil, skimming off the foam, until large transparent bubbles appear (they appear at a syrup temperature of about 110 degrees). Cool the icing and add flavorings (vanilla, almond, rum). Cool to a still quite hot state: your finger can tolerate it, but it is very hot. Proceed to icing. For large gingerbread cookies and cakes, apply the icing with a brush. For small gingerbreads, simply dip them into the syrup, stir, and carefully remove with a slotted spoon. Place the gingerbreads on a rack to let excess syrup drain off, and allow the remaining icing to set, turning into gingerbread icing.

Coffee icing

Ingredients:
- powdered sugar - 2 cups
- strong coffee - 3 tbsp
- butter - 1 tbsp

Preparation:
Make strong coffee. For better effect, use freshly ground coffee, not instant. Let the coffee cool. Allow the butter to soften slightly so that it becomes soft. Mix the butter with the powdered sugar and coffee until smooth.

Chocolate icing

Ingredients:
- powdered sugar - 2 cups
- milk - 4 tbsp
- cocoa powder - 2 tbsp
- butter - 1 tbsp
- vanillin - 1 pack

Preparation:
Add the powdered sugar, cocoa, and vanillin to the soft butter. Mix well and gradually pour in the milk, stirring until smooth.

Yolk icing

Ingredients:
- powdered sugar - 0.5 cup
- sugar - 0.5 cup
- egg yolks - 2 pcs.
- water - 2 tbsp.

Preparation:
Pour the yolks into a saucepan, add the powdered sugar and whisk until foam appears. Mix the sugar and water in another saucepan and cook the syrup (cook until the thread test). Cool the syrup to a warm state and gradually introduce it into the whipped yolks. The finished icing cannot be stored. It hardens very quickly and must be used immediately.