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Large Batch Quick Pour Cookie Icing Recipe


Poured icing is the fast and easy way to cover irregular shapes like cut-out cookies. Our Large Batch Quick Pour Cookie Icing dries smooth and hard, like royal icing, so you can add on other decorations and piped details.
Makes: About 3 cups of icing.
Skill Level: None

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Step 1

Place sugar and milk in bowl. Stir until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (add small amounts of light corn syrup until desired consistency is reached).

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Ingredients

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confectioners' sugar

5 cups confectioners' sugar (sifted)

milk

1/4 cup milk

light corn syrup

1/4 cup light corn syrup

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Large Batch Quick Pour Cookie Icing is rated 4.4375 out of 5 by 16.
Rated 5 out of 5 by from This frosting i sprefect for holiday cookies that must transport well. Frost them at least one day in advance and they dry to a nice glossy finish. Stack between parchment for transportation and they won't bleed or stick onto the other cookies or the paper. Can also use on tea cakes/petit fours and flavored to match or contrast the cookies or cakes. A great alternative to royal icing for decorated cookies, doesn't dry as hard as royal frosting. I typically thicken a little for outlining, pipe in details and then pour/pipe to fill in. Needs some skill to do the detail work but for simplier cookie decoration it works for everyone.
Date published: 2010-12-03
Rated 5 out of 5 by from I have been searching for a recipe like this that hardens on cookies but is not as brittle as royal icing. I just made some amazing Halloween cookies for a party using this recipe; everyone thought they were from a bakery. I had to add a couple of tablespoons more of milk and corn syrup to get the right consistency. I did several colors. I left the icing on the thicker side and scooped a portion into another container, added Wilton Gel Coloring, thinned it a bit, piped the outlines and then thinned it to more of a flow/pour consistency. The cookies are beautiful! The ones that I spread without lining turned out okay but the piped ones look great! This will become a staple recipe in my house.
Date published: 2012-10-28
Rated 2 out of 5 by from I was under the impression that this icing would pour. I mixed it exactly like the recipe called and couldn't "stir" it so tried to use my mixer. It almost burned the motor up. At this point the icing was still to thick to just put the corn syrup in so I added a teaspoon of milk. All total I added 2 more tsps of corn syrup and at least 7 or 8 more teaspoons of milk. It was still way to thick to pour. I have mini bunnies to glaze and thought this would be a breeze and I would be on my way to decorating. I had to find another recipe and this is sitting in the bowl to just use to decorate with. Has anyone else had this problem with it just being way to thick?
Date published: 2011-04-15
Rated 4 out of 5 by from I have used this recipe for years in the small batch size and have found that it needs adjusting for moisture everytime. ALWAYS thin with equal parts milk + corn syrup so that the icing dries and hardens as it should. Thin to the consistency of thick glue (like Alene's Tacky). If you always use equal parts milk and corn syrup, the frosting will dry quickly, hard, and glossy!
Date published: 2011-11-27
Rated 5 out of 5 by from The MOST IMPORTANT THING is to notice that the recipe states "SIFTED" after the confectioner's sugar.This is a must! Don't just spoon your sugar straight into your measuring cup from the bag or box!! SIFT IT INTO THE MEASURING CUP AND LEVEL OFF WITH STRAIGHT EDGE OF KNIFE OR OTHER UTENSIL!! Mine turned out fine! Good tasting too! Gonna try adding some flavoring next time!
Date published: 2013-10-09
Rated 5 out of 5 by from I love this recipe and how it turns out consistently every time I make it. I have had to add a small amount of either milk or water to thin the icing if I have allowed it to sit for several hours or overnight. That is certainly expected. The icing dries quickly and produces a shiny gloss which in my opinion looks very professional. The icing is wet enough to work with and move which provides a great deal of freedom to design and place your details exactly where and how you want them. I love this icing and will not use any other. Give this recipe a try. It is easy, it makes a large amount so your won't have to double the recipe and you will be extremely proud of the cookies you decorated.
Date published: 2010-12-01
Rated 5 out of 5 by from I made this recipe and as others I found it too thick to pour. I did not want to add any more liquid as I wanted it to dry fast and thought the liquid would prolong or not dry at all. I found that if you put enough icing in microwave cup you can microwave for just a few seconds and the icing will pour into the wilton cookie decorating bottles. But do not leave microwave check every 2 seconds then pour onto your cookies. Con-it does harden faster so be very careful not to warm up too much at a time.
Date published: 2011-06-09
Rated 5 out of 5 by from THE perfect recipe! This year I'm participating in my cake clubs' cookie trading event. Each member has to make and decorate 6 - 7 dozen holiday cookies. Decorating cakes for me is no problem, but I was worried when it came to decorating cookies. This recipe was extremely easy, the taste is great and it made a new experience very pleasureable. I will definitely be using this recipe again. *tip* To prevent a mess, pipe cookie outline and allow to dry for a minute or two. Then fill cookie.
Date published: 2010-12-03
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