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Amazing cookie icing recipe: 5 tips

cookie icing recipe
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This recipe provides instructions for a simple, reliable cookie icing that dries firm and smooth, perfect for decorating cut-out cookies for any occasion. You will achieve a beautiful, glossy finish that stacks well.

Ingredients

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  • 3 cups Powdered Sugar, sifted
  • 1/4 cup Meringue Powder
  • 6 tablespoons Warm Water
  • 1 teaspoon Vanilla Extract (or preferred flavoring)
  • 1-2 drops Gel Food Coloring (optional)

Instructions

  1. In a medium bowl, whisk together the sifted powdered sugar and meringue powder until fully combined.
  2. Add the warm water and vanilla extract to the dry ingredients.
  3. Beat the mixture with an electric mixer on low speed until the sugar is incorporated.
  4. Increase the speed to medium-high and beat for 3 to 5 minutes until the icing is smooth and stiff peaks form. This is your outlining consistency.
  5. If you need flooding consistency, add water one teaspoon at a time until the icing flows easily from a spoon when lifted.
  6. If coloring, gently fold in gel food coloring until the desired shade is achieved.
  7. Use immediately for outlining cookies. Let the outline dry for 10-15 minutes before flooding the center with the thinner consistency icing.
  8. Allow decorated cookies to air dry completely on a flat surface for several hours, or until the icing is hard to the touch.

Notes

  • Sifting the powdered sugar prevents lumps in your final icing.
  • Meringue powder is key for a hard, durable finish. Do not substitute with egg whites unless you adjust liquid amounts carefully.
  • For outlining, the icing should hold its shape when drizzled off a spoon.
  • For flooding, the icing should slowly fall back into the bowl, leaving a trail that disappears after about 10 seconds.
  • Store leftover icing in an airtight container at room temperature for up to two days; add a tiny bit of water if it thickens upon standing.

Nutrition

Find it online: https://savoryskies.com/perfect-cookie-icing-recipe-dries-firm/