I have followed Sally of Sally's Baking Addiction for years. She has built an empire. This icing recipe originated from Sally, and I have attached the link to her instructions at the end of this blog. While preparing my article for the spring 2022 issue of Saskatoon Home Magazine, I tried several icing recipes. This one tastes great on my Vintage Gingerbread Cookie Cut-Outs, and I will use it again. Visit Saskatoon HOME magazine, Spring 2022 (page 39) for the cookie recipe.
3 cups confectioners' sugar
½ teaspoon pure vanilla extract
2 teaspoons of Rogers Golden Syrup
4 to 5 tablespoons of room temperature water
Pinch of salt
Using a fork, stir ingredients together with 4 tablespoons of water.
It will be very thick. Switch to a whisk and add another half tablespoon of water.
Test: If you lift the whisk and a ribbon of icing drizzled back into the bowl will hold its shape for a few seconds before melting back into the mixture, then the icing is the right consistency. You might need to add a tiny bit of water to reach this state.
Once you are content with the consistency, divide the icing into small bowls and add food colouring as desired. Remember icing darkens as it sets.
Spoon into icing bags or squeeze containers. Outline cookies and then fill. The icing dries in 24 hours, and then you can layer the cookies to freeze them.
Find the icing recipes I usually pair with my shape cookies by visiting the spring 2022 issue of Saskatoon HOME magazine.
Sally's Baking Addiction is a fun, informative, inspiring site. Pour a cup of tea and browse there while you sip.
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