Icing is one of those things that can’t be left out if you’re making a birthday cake or cut-out cookies. My own kids would protest very loudly.
Icing is very easy to make–easier than most people think. Most homemade recipes have only a few ingredients, versus the packaged kind loaded with extra preservatives and artificial flavors and colors. And the taste? Oh la la…I’ll let you be the judge of that!
- 1 box confectioners' sugar (1 pound)
- 5 tablespoons meringue powder or 2 large egg whites
- Using an electric mixer, combine sugar and meringue powder. Mixing on low speed, add a scant ½ cup water.
- For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details.
- Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.
Original recipe from Martha Stewart here. We also got the decoration ideas for the cookies from her website.
- 12 ounces (3 sticks) unsalted butter, softened
- 1 pound confectioners' sugar, sifted
- ½ teaspoon pure vanilla extract
- Beat butter with a mixer on medium-high speed until creamy.
- Reduce speed to medium. Add sugar, ½ cup at a time, beating after each addition, about 5 minutes.
- Add vanilla, and beat until smooth.
- Use immediately on a cooled cake, or cover and refrigerate for up to 3 days.