In a medium bowl combine confectioners’ sugar, corn syrup, extract and 3 tablespoons water using a fork. Switch to a whisk and mix, adding additional water by teaspoon as needed, until icing is smooth and ribbon-like in consistency. Icing should hold a ribbon shape for a few seconds. Season with salt to taste.
Store icing in an airtight container at room temperature for up to 3 days. We do not recommend freezing the icing. Play around with different extracts!
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