Add 1/2 to 1 teaspoon of milk at a time to the remaining 2/3 of icing.Now it’s time to make the flood icing. This will be much thinner than the outline icing, so it’s easier to decorate the cookies. If the ribbons of icing falling into the bowl take 3 to 4 seconds to melt back into the icing, it’s the right consistency. Tip: To tell whether the icing has reached outline consistency, lift the whisk from the mixing bowl. The remaining 2/3 will be the flood icing. Transfer 1/3 of the icing to another bowl and keep separate.If coloring the icing, do so at this point.Add an additional 1 teaspoon of milk at a time to the mixture until it reaches an outline consistency.Whisk the mixture well until no lumps remain. In a large bowl, combine the powdered sugar, 5 tablespoons of milk, corn syrup, and vanilla extract.One batch of this icing can be used to make both the outline icing and flood icing, so get two bowls and two piping bags out and prepare to decorate your cookies! Here’s how to make the outline icing: If you’re looking for a vibrant or darker color, then I recommend a gel food coloring like AmeriColor. Keep in mind that too much liquid food coloring can thin out the icing.
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