Thanks so much! I use 1 bag of a 2lb bag of powdered sugar (confectioners sugar) and mix with 6 tablespoons of meringue powder. Then slowly add in 1/2 cup of water (using your stand mixture). Then beat on medium speed for one minute! This will give you a stiff icing that you can then add water to in order to get a flood consistency you like. I plan to do a video on it soon!
Would milk work as substitute for water? I look so forward to making this. Bouquet of thanks in sharing your baking talent with all of us. Adding a "how to" video would be bonus!@@horneytownhomebakedgoods
I've never used milk as I like to make it "shelf stable" once on the cookie! This way they don't have to go into the refrigerator which can risk moisture build up and cause color bleed in the icing.
Would you be willing to share your amazing icing recipe? 😇
Thanks so much!
I use 1 bag of a 2lb bag of powdered sugar (confectioners sugar) and mix with 6 tablespoons of meringue powder. Then slowly add in 1/2 cup of water (using your stand mixture). Then beat on medium speed for one minute! This will give you a stiff icing that you can then add water to in order to get a flood consistency you like.
I plan to do a video on it soon!
Would milk work as substitute for water? I look so forward to making this. Bouquet of thanks in sharing your baking talent with all of us. Adding a "how to" video would be bonus!@@horneytownhomebakedgoods
I've never used milk as I like to make it "shelf stable" once on the cookie! This way they don't have to go into the refrigerator which can risk moisture build up and cause color bleed in the icing.
I've never used milk! I like to use water so then the cookie does not need to be refrigerated. This can risk color bleed in the icing!