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“Ann Potter Bakery's Legendary Cookie Icing Recipe"


  • 2 lbs powdered sugar
  • 1/3 cup meringue powder
  • 3/4 cup water


  • Mix powdered sugar and meringue powder together in mixer on low.
  • Add water and slowly start to mix.
  • Once incorporated, increase mixer speed to medium/ high and mix for 2 minutes until white, opaque and slightly fluffy.
  • Icing is ready to use!
  • To make flood icing, you can thin with a teaspoon of water at a time until desired consistency is reached.
  • Icing can be stored in an air tight container for up to 7 days.