- Yield : About 2 cups
- Prep Time : 10m
- Ready In : 10m
- Dip and Flood Icing:
- 2 cups confectioners' sugar
- 1 tablespoons merengue powder (if you can't find merengue powder, you'll have to whip eggwhites...I found the merengue powder online)
- 3 tablespoons water
- Food coloring (optional)
- For Piping Icing:
- Just add one extra cup of confectioners' sugar (total = 3 cups)
For either icing, in a medium bowl, mix all ingredients on low speed until well blended.
If you plan to add food coloring (more colors than one), divide the icing among small containers (recommend ones that have lids so you can save leftovers), then stir in the colors of your choice. Cover each bowl until ready to use.
Are you "flooding", "dipping", or "piping" a design? What is the difference between dip and flood icing and piping icing? It took me a while to figure this out myself.
"Dip" means, of course, that you plan to dip the top of the cookie into the bowl itself to cover the cookie. This is fun if you want to make swirled colors (like tie-dyed cookies). If you want to do that, you can drizzle a second color into the bowl of the first color, and move it around a little, and the cookie comes out with a fun swirl!
"Flood" means that you're going to cover the entire cookie with the one color frosting, but that you'll use a bag, squeeze bottle, or another implement to push the icing to the edges of the cookie.
"Piping" means that you're drawing a design of some sort, so you need a smaller tip to ensure that you're able to create something that won't bleed all over the cookie and will stand out from the flooded or dipped frosting. Clearly, you'll want to allow any other frosting to set before piping a design.