This frosting is similar to royal icing, but with added shortening and flavoring it taste delicious and is a bit softer when dry. It dries hard enough to handle and pack when left overnight, but not rock hard, like traditional royal icing. The icing should cling to the spoon and slowly fall into the bowl. That’s the right consistency. Keep in mind that if you are doing lots of detailed piping work you will want a stiffer consistency than if you are flooding large areas on your cookies.
4 TB meringue powder
1/2 cup water
6-7 cups confectioner’s sugar (more or less, see the consistency advice above)
1 tsp vanilla extract (or any other flavoring)
1/4 cup shortening
Whip the meringue powder and water on high speed for a long time, several minutes, until it’s fluffy and peaks form (use an electric hand beater or the wire whisk of your standing mixer). Gradually add the rest of the ingredients to desired consistency. Store at room temperature in a sealed container for up to a month.
We found this recipe over at The Decorated Cookie, check out her blog for tons of fun cookie ideas. We are so glad she shared it.. this is the best cookie icing recipe!
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