How to Make Frosting for Cut-out Cookies

Frosted cut-out cookies remain a treasured holiday tradition in many families. The delicately frosted cookies make lovely gifts or decorations, plus they're delicious to eat. The frosting used to decorate the cookies, known as royal frosting, starts out soft and dries to a hard, glossy finish, so the decorations don't smear easily. Traditionally, royal icing is made with raw egg whites. Substituting meringue powder makes the recipe safer.

Things You'll Need

  • Measuring spoons
  • Bowls
  • Meringue powder
  • Water
  • Fork
  • Cream of tartar
  • Vanilla
  • Sifter
  • Powdered sugar
  • Mixer or whisk
  • Food coloring

Instructions

  1. Measure 2 tbsp. meringue powder into a bowl. Add 6 tbsp. water. Stir with a fork to form a thick, syrupy mixture.

  2. Stir in 1/2 tsp. cream of tartar. Add 1 tsp. vanilla. Mix well.

  3. Sift in one 1-lb. box of powdered confectioner's sugar. Sifting removes lumps from the sugar and makes a smoother frosting. Beat with a whisk or electric mixer until all the sugar is incorporated and the frosting is thick and glossy. Add more sugar if needed to achieve the right consistency.

  4. Divide the frosting into small bowls, one bowl for each color of frosting you want to use to decorate your cookies. Add one to three drops of food coloring to each bowl to tint the frosting the color you desire. Stir well to incorporate the color.

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