5.11.12

COOKIE ICING


Use this icing as is or as a thin, semi transparent glaze over cookies and other baked goods. For a thin glaze, add more warm milk, [drip by drip] keeping in mind that for glazing you will probably need half of the suggested amount. Configure it into the liquids if you add liquid food colouring.
 
COOKIE ICING
2 cups icing sugar, sifted
2 Tbsp warm milk
1/2 Tbsp pure vanilla extract
1/2 Tbsp fresh lemon juice
 
• Combine sifted icing sugar and warm milk.
• Whip until smooth and slightly thick.
• Add the vanilla extract and the lemon juice.
• Beat to combine.
 

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!