Remember, we're making our icing with meringue powder as it is certain there will be small children eating it and this is a safer alternative to using raw egg whites. This icing dries very hard and is perfect for our project.
Course Desserts
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 1cups
Calories 662kcal
Author Aimee
Ingredients
2cupspowdered sugar
2Tablespoonsmeringue powder
3Tablespoonswater
Instructions
In the bowl of an electric mixer fitted with the whisk attachment, combine powdered sugar and meringue powder.
Add the water slowly. Beat at medium-high speed until stiff peaks form (about 5-7 minutes).
Transfer icing to a piping bag, a medium ziplock bag, or an airtight container until ready to use.
Notes
You may have a little icing leftover, but you can keep it for future cookie decorating projects. Just store it in an airtight container at room temperature for up to 2 weeks.