Makes: Makes about ½ cup icing, enough to generously decorate twelve to fifteen 21⁄2- to 3-inch cookies or to make about ¾ cup of homemade decorator sprinkles
Ingredients
1 cup powdered sugar, sifted after measuring, if lumpy, plus more if needed
1 teaspoon commercial meringue powder or pure dried egg white powder, optional (omit if preparing sprinkles to be added before baking)
2 tablespoons frozen (thawed) cranberry, orange, Concord grape, raspberry-white grape, or cherry-grape juice concentrate (or a combination), plus more if needed
1⁄2 teaspoon light corn syrup
1⁄2 to 3 teaspoons unsweetened natural (non-alkalized) cocoa powder or Dutch-process cocoa powder, sifted after measuring, if lumpy, optional
Instructions
In a small deep bowl, vigorously stir together the powdered sugar and meringue powder, if using. Stir in the juice concentrate (or desired blend of concentrates) and corn syrup until very well blended and completely smooth. If a brown color or brownish tint is desired, stir in cocoa powder as needed at the same time. Adjust the consistency by adding more juice concentrate to thin the icing, or powdered sugar to stiffen it. Adjust the color by adding in more of the desired juice or cocoa powder or by incorporating a little water for a less intense shade.
For Icing Cookies:
Thoroughly stir in the juice concentrate until the mixture flows readily but is not runny; be sure any added liquid is fully incorporated or the icing may look streaky. Using a table knife, small pastry brush, or clean artist’s paintbrush, spread a thin, but even, layer of icing over flat cookie surfaces. (If you’re an “advanced” decorator, feel free to pipe outlines that can be flooded, first.) Domed cookies may also be dipped in the icing; shake off the excess and let it drip back into the bowl.
For Piping onto Cookies:
Stir in more powdered sugar until the mixture is completely smooth and has some body; it needs to be stiff enough not to run but thin enough to pipe through the small opening. Put the icing in a piping cone; or a piping bag fitted with the desired tip; or for simple piping or drizzling, into a sturdy baggie with a corner snipped off. Fill the bag or cone only half full. Pipe accents such as fine zig-zags and squiggles or outlines that can then be flooded, as desired. For accents that blend into the base color, pipe or brush on while the first layer of icing is still wet. For accents that stand out and hold their shape, wait until the base layer completely dries.
For Making Decorator Sprinkles:
Pipe very fine lines of icing lengthwise onto a long sheet of baking parchment, spacing them far enough apart that they don’t run together. Let stand uncovered at least 12 hours and 18 hours if the weather is humid. Slide the parchment sheet with icing lines onto a cutting board. Using a large knife or a pizza wheel and working across the piped lines, chop the lines into ¼-inch or shorter sprinkles. Let the sprinkles stand at least 4 hours longer, or until completely dry. Then pack into airtight bottles or storage jars. Note that because their colors fade with long exposure to intense heat, they are best sprinkled on as cookies are being iced, although they can be sprinkled on sugar cookies (and other kinds that bake at low heat and quickly) before baking with satisfactory results. If you wish to top any icing with sprinkles or similar accents, do it right away while the surface is still wet. Let iced cookies stand after decorating at least 1 hour and up to 8 hours until the icing sets and firms.
Storage:
The icings will keep, airtight and refrigerated, for up 1 week. Stored icing may thicken, so thin with a small amount of water, if necessary; stir it in very thoroughly. Store the sprinkles airtight in a cool spot, away from bright light, for up to 6 months.
Add these natural colorants to the basic recipe.
Bright fuchsia: Cranberry juice concentrate
Light yellow: Orange juice concentrate
Light orange or peach: About half orange and half cranberry juice concentrates
Purple red: Concord grape juice concentrate
Lavender Pink: 1 to 3 teaspoons Concord grape juice concentrate combined with water
Burgundy red: About 1 tablespoon plus 1 teaspoon Concord grape juice concentrate and 2 to 3 teaspoons cranberry juice concentrate
Maroon: Concord grape juice concentrate plus 1⁄2 to 1 teaspoon cocoa powder
Bright medium pink: Raspberry-white grape juice concentrate or cherry-white grape juice concentrate
Mahogany: Cranberry juice concentrate, plus 1⁄2 to 11⁄2 teaspoons cocoa powder as desired
Cocoa brown: Cranberry juice concentrate plus 21⁄2 teaspoons cocoa powder
Tan or golden brown: Orange juice concentrate plus 1⁄2 to 11⁄2 teaspoons cocoa powder as desired
Recipe by Bakepedia at https://www.bakepedia.com/natural-frosting-recipe/