Rob did a great job frosting the cookies this year!
Ingredients:
- 1 cup powdered sugar
- 2 teaspoon meringue powder (Wilton brand found at Michaels) plus 2 tablespoons water
- 1/8 teaspoon cream of tartar
Place powdered sugar and cream of tartar in a mixing bowl.
Dissolve meringue powder in water and add to the sugar.
Beat on medium high speed until peaks form. About 5 minutes.
You may tint with food coloring if desired.
Note: Double the recipe is enough to frost one batch each Gingerbread ( blog: 12/14/14 label: cookies) and Cutout Sugar Cookies (blog: 3/11/15 label: cookies)
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