Description
Easy powdered sugar icing recipe without eggs, made with just 2 ingredients (enough to partially decorate up to 30 cookies – double the recipe to fully cover them).
Ingredients
- 200 g powdered sugar (1 ⅔ cups) – sifted
23 g water (1 ½ tablespoons)
Instructions
- In a large bowl, sift the powdered sugar to prevent lumps.
- Add a small amount of water or lemon juice and start mixing on low speed with an electric mixer.
- Once the liquid is incorporated, gradually increase the speed and beat for 2 to 3 minutes until smooth and well combined.
- Adjust the consistency by adding a few drops of water if needed: thick for outlines or slightly thinner for flooding.
- If desired, add food coloring or flavor extracts during the last 30 seconds of mixing.
- Use immediately or cover with plastic wrap to prevent it from drying out.
Notes
Storage
Store the icing in an airtight container or cover it with plastic wrap pressed directly against the surface to prevent it from drying out. It will keep for up to 3 days in the refrigerator. Stir well before using again.
Tips
- Always sift the powdered sugar to avoid lumps.
- Adjust the consistency drop by drop to avoid making it too runny.
- Work quickly, as the icing dries when exposed to air.
- Add food coloring gradually to achieve the desired shade without thinning the icing.
- Clean piping bags immediately after use to prevent the icing from hardening.
- Prep Time: 5 minuts
- Category: icing
- Cuisine: American