Ingredients
2 lb powdered sugar , 907g
1/2 cup meringue powder , 75g
1 cup water , minus 1 tablespoon
2-3 drops oil free flavored extract (optional)
Instructions
Please read the details in the post before you start to make this icing, there’s details on how to dry it, troubleshooting guides and more about cookie decorating,
Add in the meringue powder and water into the mixing bowl of your stand mixer and beat together for a few minutes until frothy.
Add in the powdered sugar and mix together slowly until all the liquid and powdered sugar is combined. If using flavored extract such as vanilla (it must be oil free!) you can add it now, I don't typically add flavor to my icing as I prefer to add it to the cookies.
If you have a stand mixer set it at a medium high speed and beat it together for 4 minutes with the paddle attachment, don’t forget to set a timer!
Your icing should have semi-stiff peaks (see photos in post) when the icing is ready, not floppy peaks!
If the icing is not quite stiff enough then watch closely and beat for one more minute and check it again.
Icing (not thinned with water) made with meringue powder can be kept on the counter top in an airtight container for a week or so, it may require a little remixing after a day or two as the water can separate on the bottom of the bowl.
This icing will need to be thinned out prior to decorating cookies with it, please scroll back up to read the paragraph in the post for specific details on how to do that.
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