Adjust the sugar and lemon juice (or water) for your desired consistency. To 'flood' a cookie and get a smooth finish you would want the icing a little loose and I would probably start with 3 cups of sugar. If you beat our egg whites enough it will stiffen up quickly (any yolk will prevent egg whites from stiffening). Put cookies in the fridge or freezer to stiffen quicker if you plan on piping on decorations after the initial base of frosting. This recipe does need to be thicker, or of piping consistency, to pipe on more intricate decorations. This means almost as thick as creamy peanut butter (sorry that's the best thing I can think of to compare to). To achieve this consistency simply add more powder sugar.
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Adjust the sugar and lemon juice (or water) for your desired consistency. To 'flood' a cookie...