• Makes about 3/4 to 1 cup

Mix the base:

• In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk and vanilla extract until smooth.
• If the icing is too thick, add milk a tiny bit at a time (like ½ teaspoon) until it reaches your desired consistency.

Adjust consistency:

• For outlining, the icing should be like toothpaste—thick enough to hold shape.
• For flooding/filling, it should be more like honey—thin enough to settle smoothly.

Color it:

• Divide into bowls and mix in gel food coloring if desired. Gel is best because it doesn’t water down the icing.

Decorate:

• Use piping bags or squeeze bottles. Let decorated cookies dry uncovered for 8–12 hours or overnight to fully harden.