Perfect Cookie Icing with Two Simple Methods

Combine *icing sugar* and *warm water* in a bowl. Beat the mixture with a mixer for 2-4 minutes until a white, fluffy consistency is achieved.

Add water one teaspoon at a time, stirring carefully with a spatula each time.

Achieve the right consistency when the icing drips and leaves a trail on the surface for 3-4 seconds.

Cover the bowl with a damp cloth for 10-15 minutes to let air bubbles rise, then pop them with a spatula.

Dye the icing in your desired color and *decorate your cookies*.

Mix *powdered sugar*, *egg white*, *lemon juice*, and *flavoring* in a bowl. Beat until white and fluffy.

If too thick, add boiled water starting with a half teaspoon, mixing well each time with a spatula. If too thin, add more powdered sugar and mix again.

Repeat steps from the third to the fifth in the first method to complete the icing preparation.

When blending colored drops in the icing with a toothpick, ensure it doesn't touch the cookie directly.

Avoid checking the icing's dryness with your fingers as it may leave *fingerprints that can't be removed*.

The consistency of the icing determines how smoothly it will lay on the cookie.

Always cover the bowl of icing with a damp cloth to prevent it from crusting.

Store unused icing in the fridge under food wrap for up to three days; it will still be good for use.