Ingredients
Equipment
Method
Basic Instructions
- Combine 2 cups of powdered sugar and 2 tablespoons of meringue powder in a large mixing bowl and whisk until fluffy.
- Gradually add 5 tablespoons of water and 1 teaspoon of vanilla extract to the dry mixture, stirring gently.
- Use an electric mixer on medium speed to mix for about 5 minutes until the icing is smooth and glossy.
- Adjust the icing's consistency by adding more water or powdered sugar as necessary.
- If desired, divide icing into bowls and add food coloring to each for decoration.
- Use piping bags or a spatula to decorate cooled sugar cookies, then let them dry for 6-8 hours.
Nutrition
Notes
Store leftover icing in an airtight container for up to 2 days at room temperature, or refrigerate for up to 1 week.