3 Tbsp Meringue Powder
4 cups sifted confectioners' sugar (about 1 lb)
6 Tbsp water (I like to use 3 Tbsp water and 3 Tbsp clear vanilla)
Beat all ingredients at low speed for 7-10 minutes until icing forms peaks.
Water can be added to make thinner icing or reduced to make stiffer icing.
Thicker icing can be used for cookie borders/outlines while thinner icing can be used to fill in between.
This icing is commonly used for decorating cookies and hardens when dry.
All of these recipes use candy coatings – we use Guittard A’Peels in our candies.
Other Info (pictures, nutrition, etc)
Make It Sweet