Anita’s Frankenfrosting


This is THE icing I use for decorating cookies; it is delicious PLUS it has amazing versatility for doing just about everything I want to do with icing. It is made by making two separate icings and combining them. I know… WEIRD, but true!

I would suggest making ½ of each recipe. You will have plenty!! ALWAYS store in a container with a tight lid… This icing freezes very well. Thaw it for several hours before using.


Royal Icing


2 pounds powdered sugar

5 tablespoons meringue powder

1 tsp cream of tartar

3/4 cup water

1 tablespoon vanilla extract

1 tablespoon glycerin


Combine all ingredients in bowl. Beat with wire whisk attachment until the icing has stiff peaks.

Put this icing in a large bowl and make the glaze icing.

Sweet Glaze Icing


2 pounds powdered sugar

1/2 cup corn syrup

1/2 cup water

1 tablespoon pure almond extract


Add all the ingredients in the bowl and mix using the beater attachment (or whisk), beat at low speed until the ingredients are just combined and then beat for another 2-3 minutes at medium high.


Put all the RI into the bowl with the glaze and mix until thoroughly combined.

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