Monday, November 28, 2011

ORNAMENTAL FROSTING FOR COOKIES

Please note this is not a vintage or even old fashion recipe.  I only put it here because it works so well to decorate sugar cookies that I thought some of you might want to use it with the old cookie recipes.

1 lb powdered sugar
3 tsp meringue powder
1/3 cup warm water
assorted food colorings (paste colors work the best)

In a mixing bowl with the mixer at medium speed, beat the powdered sugar, meringue powder and water until blended and the mixture is so stiff that a butter knife drawn through it will leave clean-cut path.  This will take about 5 minutes.

If you wish to use different colors, separate out into separate bowls and mix in colors to desired shades.

If needed, you may add drops of warm water to make a smooth spreading consistency.


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