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Sugar Cookie Icing



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  • 3 tablespoons of meringue powder
  • 1 1/2 cups solid Crisco shortening
  • 1 teaspoon vanilla
  • 1/2 teaspoon of lemon juice or flavoring or (almond flavoring)
  • 2 pounds of confectioners' sugar
  • 1/2 cup of water (approx.)



Step 1

Whip meringue powder according to package directions, till soft peaks form.

Cream in shortening and vanilla & lemon flavor.

Add 1/4 cup of water and one pound of the powdered sugar and blend until moistened; then beat until icing is smooth, scrape sides & bottom of bowl often.

Add the remaining water and sugar. Stir until moistened then mix until icing is smooth and fluffy.

Add additional water a few drops at a time, if you desire a thinner spreading consistency. To stiffen, add more confectioners' sugar.

Keep icing covered with a damp cloth until ready to use. Refrigerate leftover icing in airtight container. Rewhip before using.

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