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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: 3 Cups
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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1/4 cup milk

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Large Batch Quick Pour Cookie Icing is rated 4.4 out of 5 by 16.
Rated 5 out of 5 by from Troubleshooting this recipe: 1) make sure you are sifting with a VERY fine mesh strainer. 2) 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 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 Perhaps those having problems with the icing seizing might try adding the sugar to the liquids a small portion at a time with the beaters turning slowly, if they were trying it in the reverse order or were placing all the ingredients in the bowl at once and then turning on the beaters. I have always made my icing in that order without any problem, as the sugar dissolves slowly. Otherwise the large volume of sugar in the presence of a small amount of liquid overwhelms the dissolution process.
Date published: 2012-12-07
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