Prep 15 mins
Cook 0 mins
I found this recipe on another website. I just tried it on my christmas sugar cookies and really liked it so I wanted to share. Make sure you give the icing plenty of time to harden on your cookies (approx. 2 hours).
- 946.36 ml powdered sugar
- 44.37 ml meringue powder
- 2.46 ml lemon extract or 2.46 ml vanilla extract or 2.46 ml almond extract
- 118.29-177.44 ml warm water
- Combine powdered sugar and meringue powder in a large bowl.
- Add water and your choice of extract and beat until desired consistency.
- Add your choice of food coloring and sprinkles if desired.
- The icing needs to be used immediately or transferred to an airtight container or it will harden.
Way to sugary not a nice flavor at all :( the children seemed to enjoy it as it worked well for our cookie decorating but the taste really is not good :(
This recipe was fantastic! I used it to decorate cutout cookies for Christmas parties. I used vanilla extract and next time I will bump up the amount because this did taste very sugary (the kids didn't mind, I'm sure!). I used the whole 3/4c. of water because I wanted it to flow easily and it did. Everything I'd heard about RI was that it dried hard so fast so when I got done whipping it (I used my KA mixer with whip) I poured it into several ziploc bags and sealed them. Then, I added food coloring to each individual bag as needed - it doesn't take much. Then I just snipped the corner off the bag and iced the cookies from there. I iced close to 50 cookies and had a bunch left over - this recipe makes close to 4 cups, I'd say. I will definitely make it again. It was very very easy.
Wonderful recipe, I made this to decorate cookies #80935, my 2 year old grandson and I made angel cookies to take to the ladies at the library..he had fun decorating them and kept dipping his fingers in the icing so it has to be good! Thanks for sharing.