Cookie Icing

• temps total: 6 minutes

Ingrédients

2 lbs powdered sugar

5 tablespoons meringue powder

¾ cup warm water

1 teaspoon vanilla extract

Instructions

In your mixing bowl, whisk together the powdered sugar and meringue powder.

Add warm water and vanilla.

Mix on low speed until combined, then medium for 5–7 minutes until stiff peaks form.

Store in an airtight container with plastic wrap touching the surface to prevent crusting.

Here are some of my go-to hacks for mixing icing for a Cookie Class:

Make one BIG batch, then divide and color for less cleanup.

Use squeeze bottles for flooding—way easier for beginners.

Prep bags ahead of time and store them flat in a container.

Don’t overcomplicate! Stick to 3–4 colors max for smooth class flow.

I’m sharing more tips in today’s #TutorialTuesday, and I’ll be saving everything in a brand-new Icing Highlight so you can find it whenever you need! 🙌

What’s your biggest icing struggle when it comes to cookie classes?