• 3 tbsp. meringue powder (found at a cake decorating store, Penny’s)
• 4 cups confectioners’ sugar
• 6 tbsp. water
• you can add a clear extract or flavored oil such as lemon or almond oil (optional)

Beat all ingredients at low speed for 7 to 10 minutes in your heavy duty stand mixer (or 10 to 12 minutes at high speed for a portable mixer) until icing forms stiff peaks.

Makes 3 cups

Recipe by cookingwithauntjuju.com 

• 3 tbsp. meringue powder
• 1/2 cup water
• l lb. confectioners’ sugar, sifted
• 1 tsp. vanilla
• 1/2 tsp. cream of tartar
• food coloring
• flavored oils such as lemon or almond (optional) for a different flavor

Combine meringue powder, confectioners’ sugar, cream of tartar and vanilla.  Add 1 to 2 tbsp. water at a time and beat as above.  You want the icing to be of glazing/piping consistency.  To decorate the chocolate skeletons I used almost 3 tbsp. less water in the 1/2 cup of water.

Tint the icing as desired adding a little at a time until you get the color you want.  Piping icing (outline or adding details) will be stiff.  Flooding icing has been thinned out  to cover the body of a cookie.  Add water gradually until it resembles heavy cream.  I like to use squeeze bottles for decorating with this type of icing.

Recipe by cookingwithauntjuju.com