Description
This recipe provides a simple, beginner-friendly cookie icing that dries firm and smooth, perfect for decorating cut-out sugar cookies for any occasion. You will achieve a beautiful, glossy finish that stacks well.
Ingredients
Scale
- 3 cups Powdered Sugar, sifted
- 4 tablespoons Meringue Powder
- 6 tablespoons Warm Water
- 1 teaspoon Vanilla Extract (or almond extract)
- Pinch of Salt
Instructions
- In a medium bowl, whisk together the sifted powdered sugar, meringue powder, and salt.
- Add the warm water and vanilla extract to the dry ingredients.
- Beat with an electric mixer on low speed until just combined.
- Increase the speed to medium-high and beat for 5 to 7 minutes until the icing is very smooth and forms stiff peaks.
- If the icing is too thick for flooding, add water half a teaspoon at a time until the desired consistency is reached.
- Divide the icing into bowls and mix in gel food coloring as desired.
- Use the icing immediately for outlining and flooding your cooled cookies.
- Allow cookies to dry completely, usually 6 to 8 hours, until the surface is hard to the touch.
Notes
- For outlining consistency, the icing should hold its shape when drizzled from a spoon.
- For flooding consistency, the icing should flow smoothly but still hold a trail on its surface for a few seconds when drizzled.
- Use gel food coloring for the most intense color without thinning the icing.
- Store leftover icing in an airtight container at room temperature for up to two days; stir well before reusing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Baking Decoration
- Method: Mixing/Whisking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup icing
- Calories: 190
- Sugar: 48g
- Sodium: 15mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg