This is the ultimate icing for my World's Best Sugar Cookies! It sets firm, allows you to make beautiful designs and patters, tastes great and is easy to make. This version of the recipe is way faster than the traditional egg white method!
In a large mixing bowl add your meringue powder and icing sugar and mix together.
Pour your wet ingredients over your dry ingredients to wet them so as not to send them flying with your mixer! Put your stand (or hand) mixer on low as your ingredients combine. If they struggle to combine after about 15 seconds then add a few teaspoons of water until it mixes easily. Turn the mixer on high for 2-3 minutes until the volume of the frosting has doubled and becomes white and glossy.
Once your icing is done you can store it in a clean (oil free!) container for two weeks on the counter or longer in the fridge. Before you use it, if you didn't JUST make it, then stir it together first. The icing separates after about 12 hours (or sometimes sooner). Use this icing on my World's Best Sugar Cookies, on gingerbread, or on some other cookie! It will set hard so if you are decorating give the cookies time to dry before you handle them -- and once you colour them make sure to use it right away before it separates. Use piping bags, toothpicks, or whatever you have handy to get it on there! Add sprinkles, jewels, etc before the icing dries ;) Need more tips? Keep your eyes and ears open for my posts all about how to decorate sugar cookies!