Ingredients:
- 4 cups (packed, sifted) Confectioner’s Sugar (Icing Sugar)
- 4 Tbsp Meringue Powder
- 6 – 8 Tbsp Water (filtered, room temperature)
- 1 tsp Clear Vanilla Extract
- ½ tsp Almond or Lemon Extract (Optional)
Instructions:
- Prepare Dry Ingredients: Sift the confectioner’s sugar and meringue powder together into the mixer bowl. This step is non-negotiable; lumps ruin piping tips!
- Combine: Pour the vanilla extract and 6 tablespoons (90 ml) of water into the dry ingredients.
- Mix: Begin mixing on the lowest speed until the mixture is just combined (about 30 seconds). Scrape down the bowl.
- Whip: Increase the mixer speed to medium-high and whip for 5 to 7 minutes. The icing should thicken considerably and change from dull white to bright, opaque white.
- Achieve Stiff Peaks: Stop the mixer when the icing holds stiff, glossy peaks—like firm peaks you’d see in meringue. This is your thick, Piping Consistency (also known as Detail Icing).
- Divide and Reserve: Scoop half of the stiff icing into an airtight container. This portion is your Piping Icing for outlines and details. Cover immediately with plastic wrap pressed directly onto the surface to prevent crusting.
- Create Flooding Icing (Run-Out Icing): Return the remaining icing in the mixer bowl to low speed.
- Add Water Gradually: Slowly add water, ½ teaspoon at a time, mixing thoroughly after each addition.
- Test the “10-Second Rule”: Stop adding water when you reach the “10-Second Consistency.” To test: use a spoon to scoop some icing and drizzle it back into the bowl. The line of drizzle should disappear and melt back into the surface of the icing in approximately 8 to 12 seconds.
- Colour (Optional): If colouring, use gel food colouring (never liquid, as it upsets the careful water balance). Mix thoroughly.
- Store/Use: Transfer both the thick and the thin icings into their designated piping bags or squeeze bottles and start decorating your cooled cookies.