Sugar Cookie Frosting: Glaze That Hardens Perfectly

Instructions:

1. Sift the Sugar: Place the fine mesh sieve over your mixing bowl. Thoroughly sift the 4 cups (480g) of powdered sugar into the bowl. Sifting is non-negotiable for a silky finish.
2. Combine Wet Ingredients: In a separate small bowl or jug, whisk together the vanilla and almond extracts, corn syrup, milk (or water), and salt.
3. Mix: Add the wet mixture to the sifted sugar. Start mixing on very low speed (or stir gently by hand) until the ingredients are just combined. Continue mixing for 1–2 minutes until the glaze is smooth and thick.
4. Achieve Piping Consistency (Stiff): This thick mixture is your 'piping' or 'outline' consistency. Test: When you drag a knife through the glaze, the line should hold for 8–10 seconds before smoothing back out.
5. Divide and Color the Outline Glaze: Divide the stiff glaze into separate bowls. Add a small amount of gel food colouring to the bowl designated for outlining. Mix thoroughly and transfer this glaze to a piping bag fitted with a small tip.
6. Thin for Flooding: For the remaining colors (the 'flooding' glaze), add liquid (milk or water), 1/4 teaspoon (1.25 ml) at a time, mixing well after each addition.
7. Achieve Flooding Consistency (Runny): The flooding glaze should be smooth and thin. Test: When you drag a knife through the glaze, the line should disappear (smooth over) completely within 5–7 seconds.
8. Outline the Cookie: Using the stiff piping glaze, pipe a definitive border around the edge of your cooled sugar cookie. Allow this outline to set for about 5–10 minutes.
9. Flood the Cookie: Gently pour or spoon the thinner flooding glaze inside the piped boundary. Use a cookie scribe or toothpick to gently nudge the glaze to the edges and pop any air bubbles.
10. Dry Completely: Allow the decorated cookies to dry, uncovered, in a cool, dry place for at least 2–4 hours until the surface is completely hard and set.