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1 3/4 cups powdered sugar
1/2 teaspoon clear vanilla, optional
1 teaspoon light corn syrup
2 tablespoons room temperature water
A pinch of salt

Combine all ingredients in a bowl and mix well with a fork. If you drizzle a little of the icing back into the bowl, the shape should hold for a few seconds before melting back into the icing. Adjust the texture of the icing with water or powdered sugar as needed to thin or thicken the icing. Divide and color the icing according to your project needs. Place the icing into squeeze bottles or pastry bags to apply, lining the outer edge of the area to be covered first and then filling the center. If not decorating right away, cover the icing tightly and keep it in the refrigerator for up to 2 days.

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