Remember, we're making our icing with meringue powder as it is certain there will be small children eating it and this is a safer alternative to using raw egg whites. This icing dries very hard and is perfect for our project.
Prep Time 10minutes
Total Time 10minutes
In the bowl of an electric mixer fitted with the whisk attachment, combine powdered sugar and meringue powder.
Add the water slowly. Beat at medium-high speed until stiff peaks form (about 5-7 minutes).
Transfer icing to a piping bag, a medium ziplock bag, or an airtight container until ready to use.
You may have a little icing leftover, but you can keep it for future cookie decorating projects. Just store it in an airtight container at room temperature for up to 2 weeks.