Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
INGREDIENTS:
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White Icing
1/3 cup butter
2 cups powdered sugar
2 to 4 tablespoons hot water
Chocolate Icing
1/3 cup butter
2 cups powdered sugar
1 tablespoon dark baking cocoa (like this)
2 to 4 tablespoons hot water
(see my tips below)
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DIRECTIONS:
White Icing: Melt 1/3 cup butter over low heat. Remove from heat. Stir in powdered sugar. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup. Spread over cookies. Let stand about 3 hours to set. (see tips below)
Chocolate Icing: Melt 1/3 cup butter over low heat. Remove from heat. Stir in powdered sugar and dark cocoa. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup. Spread over cookies. Let stand about 3 hours to set. (see tips below)
Darlene’s Tips: You can tint the white icing any color by adding a drop or two of food coloring. For the chocolate icing, you can use regular baking cocoa, it does not have to be dark baking cocoa. Or you could just tint with brown gel food coloring (but it won’t be chocolate flavored) or you could even try melting a piece of a chocolate bar along with the butter (I would totally try that!). You can use this icing to decorate store bought cookies for a homemade look. Also use on cake, cupcakes or brownies! If the icing is too thick, add a few more drops of water. If it’s too thin, add a bit more powdered sugar. Just keep playing with it until you get the consistency you like.
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