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Poured Cookie Icing Recipe


Cookies look irresistible with a smooth coat of our Poured Cookie Icing. It dries to a shiny, hard finish and is also great for outline and fill-in decorations.
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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 or light corn syrup until desired consistency is reached).

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Ingredients

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confectioners' sugar

1 cup confectioners' sugar (sifted)

milk

2 teaspoons milk

light corn syrup

2 teaspoons light corn syrup

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Poured Cookie Icing is rated 3.8 out of 5 by 28.
Rated 5 out of 5 by from Some tips!!! -add butter flavour it makes the icing taste FAB -if your colours are looking transparent, BEFORE you add the colours use the wilton "Icing white"icing colouring stuff it makes the base icing really white and opaque so when u do colour it the colours become nice and strong and bright! - third have a "test" cookie to test the icing edges to see if they are stiff enough and make sure your Iced edges are at least 80 percent dry and set up before you fill in the cookie it also helps to make sure your edges aren't too low you shouldn't be touching the cooking when piping the edges on! hope that helps!!
Date published: 2011-07-01
Rated 5 out of 5 by from I'm really glad I read the reviews before making this! I agree with everyone who says that tablespoons in place of teaspoons are the proper measurement. I started with one tablespoon to be cautious, and the milk completely vanished in the sugar! 2 tablespoons of each are perfect, and the icing tastes fantastic and hardens like a gem! This was my first time making it and I'm very happy with the result. I made this on my Youtube baking channel if you'd like to see how well it works with the tablespoons instead of teaspoon measurement. http://www.youtube.com/watch?v=4SISXlYeV1U
Date published: 2012-11-20
Rated 3 out of 5 by from It was a sticky mess. I had to make 4 batches just to cover a dozen large cookies. I don't think it's going to harden as much as I need it to. I wish I'd just made color flow like I normally would but I wanted to try something new. If you want good solid coverage then this is definitely not the icing you want. The edges of my cookies are already showing through and it hasn't even dried yet. Thinning it would make it easier to pour, but then you'd have to do several layers just to get a good solid covering. I probably won't use this again.
Date published: 2011-03-08
Rated 4 out of 5 by from This recipe is written ever so slightly wrong - the correct recipe is written in the large batch poured cookie icing. if you look at that recipe you will see the correct ratios of Five cups to 1/4 cup lite syrup and 1/4 milk that works very easily. For those of you who know your kitchen measurements you'll know that this recipe just doesn't add up - if not, let me explain.... 1/4 C = 4 TBSP = 60ml = (1 TBSP = 15ml) divide the large batch that uses five cups of sugar by 5 and you will see that you need 12ml of milk and 12ml of LITE syrup vs the 2 tsp that this recipe calls for... for those that don't know ml - let me break it down for you.. this recipe calls for: 2 tsp (10ml) when if you do the calculations, it needs at LEAST 12 ml, which is closer to 1 TBSP (15ml) Go somewhere in between and you should hit it on the head :-) Troubleshooting this recipe: 1) make sure you are sifting with a VERY fine mesh strainer. 2) add 1 TBSP each of LITE syrup (not regular) and 1 TBSP of milk 3) DO NOT WHIP IT! STIR IT on the lowest level of your mixer using the beater blade just until the lumps are out - beating it over mixes it and dries it out!!!!!!!!! You do not want to introduce air into the mixture, which is what the whip does. The consistency should be approx that of table syrup. Hopefully this helps some people.
Date published: 2014-08-06
Rated 3 out of 5 by from I did as another review stated....started mixing just the corn syrup with the milk...was a bit weird but then added the icing sugar by about 3 tablespoons at a time, making sure each time it was very well blended. Then I just kept adding dribbles of milk until it went from crumble to icing and stopped when the icing was thin enough to pour. By the end I had about 3/4 cup of icing...took the colour really well...poured pretty good....solid colour. Tasted like pure icing sugar though.
Date published: 2011-08-16
Rated 4 out of 5 by from tastes good & looks Great!! I did have to alter it a bit to create the texture I was looking for but the end result was awesome.... Kids really enjoy the look it gives to cookies and it's perfect for any holiday season. I would recommend making a double batch if you are making 3 or more dozen cookies so that you can divide it and make several diffent colors (it's easier to make it once rather than going back to make another batch)
Date published: 2010-11-30
Rated 3 out of 5 by from My Daughter did not think the measurements were right either, and she suggested that I use tablespoons instead of teaspoons. I tried that but the icing got very thin, more like a glaze. I used it to make "candy corn Cakes" by coloring the icing, orange and yellow, and then dusting the three sections with colored sugar. Worked nicely but would have preferred a thicker icing. Next time I will try the recipe as is.
Date published: 2012-10-22
Rated 3 out of 5 by from I never made this type of icing before. I'm glad I read the reviews. The one mentioned about mixing the corn syrup and milk together first and then adding the "sifted" confectioners sugar several Tbsp's at a time and mixing well. This worked very well. It does not cover but a small amount of cookies, so I just dribbled it on and sprinkled colored sugar crystals over top. They came came out quite nicely.
Date published: 2011-12-19
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