What ratio of sugar to water is best for liquid fondant icing shortbread cookies?

Liquid fondant icing is made by combining sugar and water. The ratio of sugar to water can affect the consistency of the icing. A higher sugar content will make the icing thicker, while a higher water content will make the icing thinner. The ideal ratio for liquid fondant icing is between 1:1.5 and 1:3.

For every cup of sugar, add between 1.5 to 3 tablespoons of water. Depending on the desired consistency, start with a smaller amount of water and gradually increase until the preferred consistency is reached.