Ingredients
Equipment
Instructions
- In the bowl of a stand mixer with the paddle attachment, sift together the powdered sugar and meringue powder. Whisk briefly to combine.
- Turn the mixer to low speed and slowly stream in the warm water and clear vanilla extract. Add the optional corn syrup and salt.
- Increase the speed to medium-high and beat for 4-5 minutes until the icing is very glossy, stiff, and bright white. The icing should form stiff peaks.
- This is your stiff 'piping' consistency. To create 'flood' icing, portion some icing into a separate bowl and add water, a few drops at a time, until it reaches a 15-second consistency.
- Divide the icing as needed and color using gel food coloring for the best results. Keep all icing covered with plastic wrap pressed directly onto the surface to prevent crusting.
Notes
Consistency is Key: Always start with the stiff recipe and thin it down. It's much harder to thicken icing than to thin it.
Storage: Store leftover icing in an airtight container with plastic wrap on the surface at room temperature for up to a week.
Drying Time: Allow cookies to air dry for at least 6-8 hours, or overnight, before stacking.
Storage: Store leftover icing in an airtight container with plastic wrap on the surface at room temperature for up to a week.
Drying Time: Allow cookies to air dry for at least 6-8 hours, or overnight, before stacking.
