Ingredients:

  • 4 cups (480 g) sifted Confectioners’ Sugar (Icing Sugar)
  • 3 Tbsp (27 g) Meringue Powder
  • 6 to 8 Tbsp (90 to 120 ml) Warm Water
  • 1 tsp (5 ml) Light Corn Syrup (Golden Syrup)
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 1/2 tsp (2.5 ml) Fresh Lemon Juice

Instructions:

  1. Sift the confectioners’ sugar and meringue powder together into the bowl of your electric mixer to prevent lumps.
  2. Add the minimum amount of warm water (6 Tbsp / 90 ml) to the dry ingredients, along with the corn syrup, vanilla, and lemon juice.
  3. Start the mixer on the lowest speed to combine the ingredients gently until wet and clumpy. Scrape down the bowl.
  4. Gradually increase the speed to Medium-High and beat the mixture for 5 to 7 minutes until the frosting is thick, very glossy, and holds stiff peaks (Piping Consistency).
  5. Divide the frosting into smaller bowls for colouring and keep any unused frosting tightly covered with cling film pressed directly against the surface.
  6. To achieve Flooding Consistency: Add water to the colored frosting, one drop at a time, until a line drawn through the mix with a spoon self-levels and disappears completely within 8 to 10 seconds.
  7. Transfer piping consistency and flooding consistency to separate piping bags. Decorate cookies by outlining first, then filling the center with the thinner consistency.
  8. Allow decorated cookies to dry, uncovered, for at least 60 minutes, and ideally overnight (8-12 hours), until the Sugar Cookie Frosting is completely hard to the touch.