This recipe makes a lot of icing, probably enough to decorate 75 – 3″ sugar cookies. It dries hard which makes it great for decorating cookies and making fanciful decorations for cakes.
Ingredients:
- 2 lbs. sifted powdered sugar
- 2 TB sifted meringue powder
- 1 TB lemon juice
- 2/3 cup of water
- Combine in a stand mixer your sifted powdered sugar and sifted meringue powder. Add your lemon juice to the water. Turn the stand mixer on low and slowly pour in about two thirds of the water/lemon mixture. Mix until all the sugar is incorporated then add water if the mixture looks a bit dry and crumbly. You want it to be smooth and pretty thick. You can always add more water, but it is hard to dry it back out once it gets to thin, so add the extra water slowly.
- Turn the mixer on medium high and let the the icing beat for 5-8 minutes or until medium stiff peaks are formed. It is almost like whipping egg whites. This will give you a smooth icing that will harden nicely.
- Store the icing in a tightly sealed container for up to a week in the refrigerator. Thin out to the desired consistency with a bit of water. You can also add flavoring extracts to suit your taste.
{ 2 comments… read them below or add one }
Melissa,
I am going to make the sugar cookies in the shape of hearts for a dinner party tonight and for the bake sale at church tomorrow. I am excited to use all of your techniques and am hoping for close (maybe not the whole cigar), but close to the same results of the Christmas cookies that you made.
We went to “When Pig Fly” bakery in Kittery last weekend. I tried a new bread, The seeded whole grain….it has a few fennel seeds in it a well as poppy rye, sunflower….the fennel gives it just a little bit of surprised sweetness. I know you don’t like fennel, but I think you would like this bread. We should go sometime…you can try all their breads…carb heaven!
I’ll let you know how things turn out.
Love,
Aunt Anne
I have heard of that bakery and would love to try it sometime. I am working on a bread that has a lot of those components, but I hadn’t tried the fennel. I just don’t like overpowering fennel, but I am always open to trying something. Your finished cookies looked beautiful.