Sugar Cookie Icing Without Butter

Instructions

1. In a medium mixing bowl, sift the powdered sugar to remove any lumps and ensure a smooth icing consistency.

2. Add 2 tablespoons of milk and the vanilla extract to the powdered sugar. Mix well using a whisk or an electric mixer on low speed. If the icing seems too thick, gradually add more milk, 1 tablespoon at a time, until you reach your desired consistency. The icing should be thick enough to hold its shape but thin enough to spread easily.

3. If you'd like to add color to your icing, divide the mixture into separate bowls and add a few drops of food coloring to each bowl. Stir well to combine and adjust the color intensity as needed.

4. Once your icing is ready, use a small spatula or a piping bag to spread or pipe the icing onto cooled sugar cookies. Allow the icing to set for about 15-20 minutes before serving or storing the cookies.

5. If you're decorating with multiple colors or layers of icing, make sure each layer is completely dry before adding the next to prevent colors from blending together.

6. Store any leftover icing in an airtight container in the refrigerator for up to one week. Before using the leftover icing, let it come to room temperature and give it a good stir to restore the smooth consistency.