Combine all ingredients in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth and creamy, about 8 to 10 minutes. If icing is too thick, add more water. If too thin, beat icing 2 to 3 minutes more. Add a clear extract to make your frosting take on different flavors. Color icing with desired food colors by blending a drop of coloring into the icing. Gradually blend additional drops until you achieve the desired color. For decorating sugar cookies you will want your icing consistency to be somewhere between heavy cream and ketchup. Not too thick that it won’t come out of your pastry bag or squeeze bottle and not too thin that it rolls over the sides of your cookies.