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Ingredients
- 3 TBS. meringue powder (Wilton's)
- 1/2 tsp. cream of tartar
- 1/2 cup warm water
- 1 tsp. clear vanilla
- 1 16 ounce pkg. powdered sugar (4 1/2 cups + about another 1/8 cup)
Details
Preparation
Step 1
In mixing bowl using whish attahment combine meringue powder, cream of tartar, water and vanilla. Beat with an electric mixer on low speed until combined and just starting to get frothy. Don't beat until fluffy-just until combined. Meringue powder will not be completely dissolved so mixture will look like it has little lumps in it. Add powdered sugar a little at a time. Beat on low speed until combined then beat on medium speed for 5 minutes.
Store icing in refrigerator in air tight container.
When working on cookies, keep icing covered with clear plastic wrap to prevent it from drying out.
Add water a little at a time-icing should be the consistency of honey. Use paint brush to "paint" on icing. Air bubble are common-stir icing to eliminate them. On painted cookie, pop any air bubbles with brush before cookie starts to dry.
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