Description
This recipe gives you a simple, reliable sugar cookie icing that dries completely hard, perfect for decorated cutouts you need to stack or gift. You will achieve a smooth, glossy finish.
Ingredients
- Powdered Sugar: 4 cups
- Meringue Powder: 3 tablespoons
- Water (warm): 6-8 tablespoons
- Vanilla Extract (optional): 1 teaspoon
Instructions
- In a large bowl, whisk together the powdered sugar and meringue powder until fully combined.
- Gradually add the warm water, starting with 6 tablespoons, while mixing on low speed with an electric mixer.
- Once the dry ingredients are mostly incorporated, increase the speed to medium-high. Beat for 3-5 minutes until the icing is smooth, glossy, and holds stiff peaks.
- If the icing seems too thick to pipe, add the remaining water, one teaspoon at a time, until you reach your desired consistency for outlining or flooding.
- If using, mix in the vanilla extract.
- Use immediately to decorate your cooled sugar cookies. For best results, apply a thin layer for quick drying.
- Allow the iced cookies to dry completely at room temperature, uncovered, for several hours until the surface is hard to the touch.
Notes
- Ensure your cookies are completely cool before icing them. Warm cookies will melt the icing.
- For outlining, use a slightly thicker consistency (less water). For flooding, use a thinner consistency.
- If you do not have meringue powder, you can substitute it with 2 large egg whites, but drying time may increase slightly.
- Store finished, hardened cookies in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Baking Decoration
- Method: Mixing/Whisking
- Cuisine: American/Italian Influence
Nutrition
- Serving Size: 1/4 cup icing
- Calories: Approx. 180
- Sugar: Approx. 45g
- Sodium: Approx. 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: Approx. 46g
- Fiber: 0g
- Protein: Approx. 1g
- Cholesterol: 0mg