If you’re like me, you’ve seen those beautiful iced cookies thought “I can do that!” Well, I can say I’ve almost done that, and it may be a while until I try it again. I won’t say icing was a traumatic experience, but just getting the right consistency was difficult.
I found Sweetopia on Instagram and was hooked! She has great instructions on how to ice cookies and her videos are mesmerizing. She has lots of great tips and left me feeling like I could ice like a champ. Here is the recipe on Sweetopia (from Antonia74) that I followed:
3 oz of warm water
2 ½ Tablespoons Meringue Powder
½ teaspoon cream of tartar
4 cups powdered icing sugar
Gel food color
*Note: if your meringue powder has no vanilla flavor (vanillin powder) in it, add a teaspoon of clear vanilla to this recipe.
In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened, about 30 seconds. Add the cream of tartar and mix for 30 seconds more. Pour in all the icing sugar at once and place the bowl on the mixer. If you have a stand mixer, use the paddle attachment on the lowest speed, mix slowly for a full 10 minutes. Icing will get thick and creamy. Otherwise, stir using a rubber spatula.
Cover the bowl with a dampened tea-towel to prevent crusting and drying. Tint with gel food colors or thin the icing with small amounts of warm water to reach the desired consistency. To flood the cookies, you want “10-second” consistency.
Check out my Gingerbread Men Recipe to try this icing on!