For frosting cookies, you need more than a recipe. You not only need to know how much of each ingredient to put in the bowl, you need to know how temperature and humidity affect the final product. A recipe is a good start but if you rely only on measured amounts of ingredients, you will soon learn that every time you mix you will get a little different consistency. About half of the skill is recognizing perfect consistency and half is coloring in the lines. If you have both of those, you are going to have some great looking cookies.
Always begin by measuring your ingredients. When you mix, the temperature and humidity will affect your frosting. Lift the spinner and allow the frosting to drip off. The perfect consistency will be thicker than glue, thinner than toothpaste.
As the frosting drips from the spinner, it should "stack up" or puddle up on top of the surface before sinking back down into he bowl evenly. If you see a lot of air bubbles coming to the surface, your frosting is too thin. Add powdered sugar.
If your frosting won't drip off the spinner, instead it remains firmly attached to the spinner, it is too thick. Add salt water.
You can play this game of making your frosting thinner or thicker for as long as you want to. The only thing that may change is that you may want to kick it up a bit with a splash of more flavoring. So, what does perfect frosting look like? Thicker than glue, thinner than toothpaste!