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Cookie or Cake Icing, Frosting or Filling

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“This is a shiny, versatile, flavorful recipe. The amount is easy to multiply and flavors, colors and additions make it really easy to come up with your variations. The texture thickens up, but doesn't quite harden, leave out the butter if you want a hard cookie icing, leave out the corn syrup if you want a fluffy result. Play with it, have fun!”
1/2 cup

Ingredients Nutrition


  1. Whir up powdered sugar and cocoa powder in a whirry thing to make it smooth. Or sift it if you have one of those gadgets. Mix together all ingredients except coconut until smooth and silky in your choice of whirry thing.
  2. Definition of whirry thing:Bullet, Blender, Food Processor, Stand mixer, Immersion blender, hand mixer, whisk or helpful child.
  3. When icing is smooth, mix in coconut. Or whatever you like to make it yummy. Or not. Corn syrup can be substituted with jam or jelly, a chance to add more flavor, but it won't harden as well. If you would prefer colored icing to chocolate, use the extra powdered sugar instead if cocoa powder and use any flavoring or food coloring to suit your needs.
  4. Control the thickness with the milk/liquid. Control the hardness with the corn syrup and butter, this is written for a glossy medium thickness and finished texture.
  5. Spread it, drizzle it, dip fruit in it, dip cookies in it, anything that needs icing or frosting or a glaze, this works. Grandkid's fingers work well as a base surface for icing, if applied shortly before they go home to their parents -- Enjoy!

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