If you have never used a buttercream icing do yourself a favor and give this a try.
The recipe calls for shortening. We only use natural ingredients in our cookies and prefer natural, organic palm shortening for our buttercream icing recipe and therfore avoid the trans fats.
The meringue powder allows this cookie icing to dry similar to a royal icing, but the shortening keeps it soft and prevents the cookie from drying out.
- 4 1/2 Cups Powdered Sugar
- 3 Tbs Meringue Powder
- 1/2 Cup Shortening
- 1/3 Cup Water
- 1 Tsp. Pure Vanilla Extract (use clear vanilla if you want a pure white icing)
Whisk together half of the powdered sugar and half of the meringue powder using whip attachment.
With mixer running slowly add water, mixing until well incorporated.
Add remaining ingredients and whisk until stiff peaks form.