Homemade Icing

Do you know what icing is made of? I didn’t until I made it last weekend. It’s very simply made from confectioner’s sugar, condensed milk, and lemon. It is different from frosting, which is fluffier and has fat, like butter or cream, and it is whipped. Icing is mostly sugar, has a smooth texture, and is thinner. Frosting is more malleable, and its purpose is full coverage on cakes and cupcakes; icing is better for decorating cookies, adorning cakes, and all that fancy stuff. I’m hoping this year I make Christmas cookies. Every year, I want to, and somehow, with the holiday rush, it never happens. Are you feeling the rush already?

In an effort to make my Christmas cookies and be that woman this year, I’m taking mini steps. Breaking projects into smaller parts helps so much and makes tasks, projects, and life feel less overwhelming. I know Christmas cookies shouldn’t be a stressor, oops!

First breakout: homemade icing. It keeps in the fridge for up to two weeks, or you can freeze it in an airtight container. The internet says the texture changes a bit, but that seems okay to me.

As I was adding the drops of green dye into the homemade icing, I was reminded that some folks are really against food coloring. Things like the scary Red No. 3 have been linked to a higher risk of cancer and possible behavioral issues in kids. This is depressing and not Christmas-y at all. The good news is I only used a few drops and plan on giving my Christmas sugar cookies to adult friends. Adults already have a bunch of damage done from boozing and smoking, and eating potato chips, so I don’t feel that bad.

I’m curious about using natural dyes like beet juice for red, matcha or spinach for green (not sure how that would taste), or blueberries for Hanukkah cookies?

Easy Homemade Icing Recipe
(makes about 2 cups)

Ingredients:
¼ cup sweetened condensed milk
1 teaspoon fresh lemon juice, plus more if needed
2 cups confectioner’ sugar
1/2 teaspoon pure vanilla extract (optional)
Food colorings

Instructions: Use a stand or hand mixer on low to whisk condensed milk, lemon juice, and confectioner’s sugar until smooth. Add more lemon juice if the icing is too thick. Add drops of food coloring to batches as needed. Keep for 2 weeks in the refrigerator or freeze. Note: I used sweetened condensed oat mil,k and it worked very well and is way less gross than condensed milk.

Next step: Christmas sugar cookies…

For more baking adventures, follow Paula on Instagram @theglorifiedtomato.