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 ()
2 to 4 tablespoons hot water
(see my tips below)
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 . 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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