This icing is so easy, and has a mildly sweet flavor — not over the top with so much powdered sugar and milk your teeth hurt. You can spread it on cookies, like we did above, or you can pipe it on and get all Martha Stewart on these things if you’d like. With three little sets of hands grabbing for them to decorate, we didn’t get to do that this time *sigh* — maybe some day!
What you need to make the icing:
The key to this is Meringue Powder (can find in craft or baking stores)
1/2 of a lemon, juiced
Water, to equal 1/2 cup after the lemon is squeezed into the measuring cup
1/4 Cup of meringue powder
4 Cups of sifted confectioner’s sugar (you can be daring and skip the sifting though, just beat longer)
A powerful mixer or hand blender
Squeeze your 1/2 lemon into a liquid measuring cup, then add cold water to bring the total liquid to 1/2 Cup. Pour this in your mixer first, then sprinkle the 1/4 cup Meringue powder on top while you have the mixer going at a medium speed. After you get that fully incorporated, crank the mixer up to high and beat until soft peaks form. This will take a while. Here is what it should look like before you add the sugar:
When you lift the whisk out of the eggwhite/lemon/water mixture, it should just kind of hold a shape. You don’t want them too stiff, or else you will be making literal meringues!
Now you can slowly add the powdered sugar while the mixer is on a medium speed. Once you’ve added all four cups, again, crank that mixer up to high and beat until you reach the consistency you desire. I like mine nice and smooth and fluffy:
From this point, all you need to do is scoop your icing into separate bowls, add your food coloring, and get to spreading or piping, or just dipping a cookie in for a taste.
After your cookies are decorated, let them air dry until hardened and store in an airtight container. Happy Holidays!
Now, if you will excuse me, I will be sweeping up nonpareils off my kitchen floor until July.