Cookie Icing

• To make icing - Sift the powdered sugar into a large bowl. Add the egg whites, milk and corn syrup and use a spatula to combine until smooth. Don’t mix beyond that or your icing will have air bubbles in it.
• To make thicker or thinner - to make thinner add a little splash of milk, about 5g or 1 tsp at a time. To make thinner, add 25g / 2 tbsp of powdered sugar at a time and mix using a spatula until you get a spreadable consistency. Thicker icing is great for really detailed work. It doesn’t sink back into the rest of the icing as easily.
• To color icing - split into smaller mixing bowls. Use food gel coloring (not liquid food coloring) and mix to desired color.
• To pipe - Add to a piping bag and snip off a small bit at the end. To make detailed shapes with icing, pipe a perimeter of icing then fill in with more icing. For really detailed shapes, fit the end of your piping bag with a very small round piping tip. Let the icing dry on the cookies for 24 hours before serving.