Ingredients
- 1 (16-oz) package powdered sugar
- 3 tbsp meringue powder
- 6 tbsp warm water
- 6 (4-inch) sugar ice-cream cones
- 12 (5 inch) red and white candy canes, coarsely crushed
- 12 (5 inch) green and white candy canes, coarsely crushed
- edible glitter or sparkling sugar (optional)
Directions
Beat powdered sugar, meringue powder, and 6 tbsp warm water at low speed with electric mixer until blended.
Beat at high speed 4 – 5 minutes until stiff peaks form.
If icing is too stiff, add additional warm water, ¼ tsp at a time, until desired consistency.
Spoon icing into a zip-top plastic bag, seal.
Snip a ¼ inch hole in one corner of bag.
Pipe 2 rows of points around 1 ice cream cone, beginning at large end and working upward to resemble a tree.
Sprinkle with crushed candy canes and if desired, edible glitter or sparkling sugar.
Invert two ice cream cones stacking one on top of the other, repeat decorating procedure.
Invert remaining 3 ice cream cones stacking on on top of the other, repeat decorating procedure.
Let stand 8 hours.
Store in a cool dry place up to 1 month.