Description
This recipe delivers a perfect, beginner-friendly sugar cookie icing that dries firm and smooth, ideal for decorating cut-out cookies for any occasion. It gives you a glossy finish that stacks well.
Ingredients
- Powdered Sugar: 4 cups
- Meringue Powder: 3 tablespoons
- Water (warm): 5-6 tablespoons
- Vanilla Extract: 1 teaspoon (optional)
Instructions
- In a large bowl, whisk together the powdered sugar and meringue powder until fully combined.
- Gradually add the warm water, one tablespoon at a time, mixing slowly with a hand mixer or stand mixer on low speed.
- Once the dry ingredients are mostly incorporated, add the vanilla extract, if using.
- Increase the mixer speed to medium-high and beat for 5 to 7 minutes. The icing will become very thick, smooth, and glossy.
- Test the consistency. For outlining, the icing should hold a soft peak. For flooding, you may need to add a few more drops of water until it flows slowly off a spoon.
- Divide the icing into bowls for coloring with gel food coloring, if desired.
- Use the icing immediately. Outline your cookies first, then allow the outline to set for 10-15 minutes before flooding the centers.
- Let the cookies dry completely at room temperature. This usually takes 4-8 hours, depending on humidity.
Notes
- Always use gel food coloring; liquid coloring can thin the icing too much.
- If the icing seems too thick for flooding, add water sparingly, half a teaspoon at a time.
- Store unused icing covered tightly with plastic wrap pressed directly onto the surface to prevent drying.
- This icing sets hard, making it perfect for stacking or packaging decorated cookies.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Baking Decoration
- Method: Mixing/Beating
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup of icing
- Calories: 180
- Sugar: 45g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg