- 2 cups confectioners’ sugar
- 2 teaspoons meringue powder
- 3 tablespoons water
- 1/2 teaspoon vanilla extract (if making white icing you might want to use colorless vanilla)
- Whisk sugar and meringue powder in a large bowl. Add water and vanilla. Mix until smooth.
- Add a few drops of food coloring to achieve desired color. Add additional 1-2 Tablespoons water a few drops at a time, to get the consistency that’s fluid, but not too runny.
- Spoon icing into piping bag (or parchment paper rolled into a cone shape) fitted with a #3 round tip. Or use a sandwich Ziploc bag with a small hole cut in the corner
- Pipe outline around cookie to create a dam. With tight zigzap strokes, fill in center. Nudge icing with a toothpick as needed. Dry overnight.
This makes enough icing to ice 2 dozen cookies
TIPS:
Ice as above. Add a few dots in a contrast color. Swirl toothpick through to create marbling affect.
Set cookies on wire racks or parchment paper to catch drips.
Store dry decorated cookies between sheets of wax paper to avoid smudgine.