Poured Cookie Icing Zoom

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.
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 or light corn syrup until desired consistency is reached).

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confectioners' sugar

1 cup confectioners' sugar (sifted)


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 HARDENS NICELY I use this for my decorated cookies and it works great. You may have to adjust the amounts of any of the ingredients to get what you really want. I use one thick consistency to outline my cookies and a thinner consistency for flooding. Tastes great though.
Date published: 2016-07-28
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 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.
Date published: 2012-11-20
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