INGREDIENTS:                                                 EQUIPMENT:


4 ½  cups (1lb.2 oz. ) Powdered Sugar                 Disposable Pastry Bags

2 +3/4  Tbsps. + 3/4 tsp.  Meringue Powder        Metal Decorating Tips

3/8 cup Water                                                      Couplers

½ tsp. Vanilla Extract (optional)                         Paint Brushes

Paste Food Colors


  1. Whisk the Powdered Sugar and Meringue Powder in bowl to blend.
  2. Whisk in the Water, adding more if necessary.  The frosting should be medium- thick and very smooth
  3. Divide frosting into ½ cup portions; color as desired using paste food colors.
  4. Add the color to the frosting with the tip of a toothpick that has been dipped into the color.
  5. Store unused frosting in tightly wrapped containers.
  6. If the frosting is too thick, thin out by adding ¼ tsp. of water at a time.
  7. Either paint the color on the cookies or spread with a small metal spatula.
  8. When the frosting dries, pipe additional decorations onto the cookies, either using a small metal tip or a plain pastry bag with the tip cut off.
  9. Allow the cookies to dry several hours before packing or storing.














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