How do I make it thicker for cookies?
Use less liquid and start with a thick paste. For a spreadable cookie icing that holds detail, aim for something that slowly ribbons off the spoon and settles back into the bowl in about 10 to 15 seconds. As a starting point, you will usually be in the 2 tablespoon liquid range for this batch. If it is too loose, add powdered sugar 1 tablespoon at a time.
How do I make a drizzle that looks like bakery glaze?
Add liquid gradually until the icing falls in a continuous ribbon. For drizzling, you want it to disappear into the surface just a little, not sit in a pile. Think: pourable but still opaque. As a starting point, you will usually be closer to 4 tablespoons liquid for a true drizzle.
Why is my icing lumpy?
Powdered sugar loves clumps. Sift it if you can. If you cannot, whisk longer, let the icing rest 2 minutes, then whisk again. If you used cold milk straight from the fridge, letting it warm slightly helps smooth it out.
Why did my icing crack after it dried?
Most often it was applied too thick, had too little liquid, or dried in a very dry environment. It can also crack if the surface flexes (hello, soft cookies) or if the baked good gets moved while it is setting. Keep the layer thinner, or add a touch of fat (about 1 teaspoon melted butter) for a little flexibility. Also make sure the surface you are icing is fully cool.
Can I use water instead of milk?
Yes. Water makes a clean, bright glaze that sets a bit more firmly. Milk makes it slightly creamier and a touch softer.
Can I color this icing?
Yes. Gel food coloring is easiest because it will not thin the icing much. Add a tiny dab, mix, then adjust thickness if needed.
