Use this recipe to decorate our Iced Sugar Cookies.
With an electric mixer on low speed, beat confectioners' sugar, meringue powder, and the water until smooth, about 7 minutes. If icing is too thick, add more water, 1 teaspoon at a time; if too thin, beat icing 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time. Use immediately, or store in an airtight container at room temperature up to overnight; stir until smooth again before using.
Use the back of a spoon to spread the icing evenly on the cooled sugar cookies. Meringue powder replaces raw egg whites, which should not be eaten by anyone who is pregnant.