Rolled Sugar Cookie Icing

​Whether Buttercream Frosting or Royal Icing is best is subjective. Solely based on taste I would say, Buttercream Frosting but for ease of decorating I use Royal Icing.

Buttercream Frosting

Ingredients:

• 3/4 Cup Confectioners’ Sugar (sifted)
• Gel Food Color (optional)
• 1 TBSP Butter
• 1 TBSP Milk
• 1/4 TSP Lemon Juice
• 1/2 TSP Vanilla Extract

Instructions:

Melt butter and set aside.

Beat lemon juice, milk, sugar and vanilla extract until smooth. Add butter and mix well. 

Yields 1/3 cup. Divide and add gel food colors as desired.

Royal Icing

Ingredients:

• 3 1/2 Cups Confectioners’ Sugar
• 3 TBSP Meringue Powder
• 6 TBSP Water (warm)

Instructions:

Mix all ingredients on medium speed for 5 minutes.

Yields 1 3/4 cups. Divide and add gel food colors as desired.

Notes

• Add extra warm water to Royal Icing for flooding.
• Buttercream Frosting can last for 3 months in the freezer. Thaw refrigerated overnight.
• Buttercream Frosting can last 7 days refrigerated. 
• Buttercream Frosting can last 3 days at room temperature.
• Decorating bags are great but a zip lock baggie works fine in a pitch.
• Gel food coloring tends not to change the consistency.
• One TBSP of clear Kayro Corn Syrup can add a shine to Royal Icing.
• Pure vanilla extract or paste is best.
• Refrigerate Royal Icing in a toothpaste consistency and add warm water for flooding or piping consistency as needed.
• ​Reusable Prepworks by Progressive Silicone Bulbs are great for decorating and holding.
• Royal Icing “as is” the right consistency for piping.
• Royal Icing can last 2 weeks refrigerated. 
• Royal Icing for flooding consistency should pour like a heavy cream.
• Royal Icing made with egg whites as a shorter shelf life than meringue powder.
• Royal Icing substitute is egg whites.
• Store leftovers in a freezer safe plastic container.