Decorator Frosting

Similar to royal frosting, no worry about egg whites falling. This frosting dries to a firm, yet soft consistency. It is great for decorating gingerbread cookies and small lightweight cookie houses, such as those made from graham wafers. 

Yield: 1 cup

Decorator Frosting


  • 2 1/2 cups icing sugar
  • 2 – 3 tbsp hot water
  • 1 tbsp salted butter, softened
  • 2 tsp light corn syrup


  1. Combine sugar, 2 tbsp water, butter and corn syrup in a bowl and beat, using medium speed of an electric mixer, until well blended.
Nutritional analysis per 2 tbsp serving:


164 calories, 1.4 g fat, 0 g protein, 38.8 g carbohydrate, 0 g fibre, 13 mg sodium


Icing blends best if you use very hot tap water. If water is not hot enough, more water will be needed to reach the right consistency. 

This frosting should be soft enough to go through a piping bag tip. If frosting is too stiff, add more hot water a few drops at a time, beating until desired consistency is reached. 2 1/2 tbsp warm water gives a frosting that kids can readily use in either a piping bag or spread with a knife.