The first time we used water icing to decorate Christmas cookies, my daughter and I really impressed everyone. 😊
We had decided to give homemade cookies as gifts, but my daughter didn’t want to be content with simple star-, tree- or reindeer-shaped cookies — she wanted to try decorating them.
To be honest, I had no experience with this kind of decoration and had to do a bit of research online to understand what to do. That’s how I discovered water icing.
For me it was like discovering the proverbial missing piece! Such a simplicity for such a lovely result… perfect, in my opinion!
When I first discovered this wonderful icing I didn’t yet have the blog, so our first batch of iced cookies wasn’t “immortalized.” But this year I definitely plan to show them to you 😉 (it will be the next recipe!).
But first we need to prepare the water icing!
Ready? Let’s go!! 🏃♀️🏃♂️
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Below are links to three other icings: 👇
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 1 Minute
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
👉 The amount of sugar can be adjusted depending on the consistency you want to achieve, so it’s best to adapt according to the type of decoration you need. For precise decorations made with a mini piping bag, I recommend a thicker icing with more sugar.
- 1 2/3 cups powdered sugar (confectioners' sugar) — about 200 g / 7 oz
- 2 2/3 tbsp hot water (hot)
Tools
- Small bowl
- Teaspoon
How to prepare water icing
Heat the water without bringing it to a boil. I heat it for about twenty seconds in the microwave, but of course it can be heated on the stovetop in the traditional way.
Sift the powdered sugar into a small bowl, then pour the hot water onto the sugar while stirring with a spoon. Continue stirring until the sugar is completely dissolved.
I must admit that when I’m in a hurry I sometimes don’t follow the procedure strictly — sometimes I pour the sugar into the water directly from the bag (🤭). A few small lumps may form but I assure you that with good stirring they will dissolve.
Pour the icing over the cake or cookies to be decorated; optionally place them on a cooling rack (and not on the tablecloth as I did this time 🙄) so that excess icing can drip off without making the bottom of the cake or cookie sticky or dirty. Remember to put a plate or parchment paper under the rack to catch the drips.
👉 Remember that the icing tends to thicken after a while, so it’s best to use it immediately after preparing it. You can start with half the recipe since it’s so quick and easy to make more. If some icing is left over (and hardens), don’t throw it away because it can be “recovered” simply by reheating it (I always use the microwave) and adding a very small amount of hot water (about half a teaspoon) and stirring well until it softens again.
I would like to thank Sonia Peronaci because I owe the success of our — that is, my daughter’s and my — Christmas cookies to her recipe (my initial source). And not just for Christmas: this icing can be used all year round!
See you at the recipe for the iced cookies!
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FAQ (Questions and Answers)
Can water icing be colored?
Yes, water icing can be colored with food coloring. Gel colors are ideal, but you can also use liquid dropper colors. In that case you should reconsider the amount of water, keeping in mind how much color is used.
Can you make water icing using granulated sugar instead of powdered sugar?
Yes, it can be done. But the final result will be different: the icing will be coarser because granulated sugar dissolves with difficulty when there is little water. Still, decorated cookies will be enjoyed by children all the same. 😊
Here is an example of icing made with granulated sugar (and colored with food dyes):
