A simple and versatile icing for gingerbread cookies and more!
Ingredients
3cups (280g)confectioners’ sugar
2teaspoonslight corn syrup*
1teaspoonorange extract or vanilla extract,optional
Pinchkosher salt
Instructions
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!