Ingredients:

  • 4 cups (480 g) Confectioners' Sugar (Icing Sugar), Sifted
  • 5 Tablespoons (40 g) Meringue Powder (High quality)
  • ½ cup (120 ml) Warm Water
  • 1 teaspoon (5 ml) Clear Vanilla or Almond Extract
  • 1 teaspoon (5 ml) Light Corn Syrup (optional, for shine)

Instructions:

  1. Sift Ingredients: In a large mixing bowl, thoroughly sift the powdered sugar. Set aside. Sifting is mandatory for a smooth finish, preventing lumps in the final icing.
  2. Activate Meringue: Place the meringue powder, warm water, and extract into the bowl of a stand mixer fitted with the whisk attachment. Mix on low speed for 30 seconds until the liquid mixture becomes foamy.
  3. Combine: Gradually add the sifted sugar to the liquid mixture, starting on the lowest speed to prevent a 'sugar cloud.' Once combined, stop and scrape down the bowl.
  4. Whip to Volume: Increase the mixer speed to medium-high (setting 6–8) and beat for 5 to 7 minutes. The mixture should become visibly thicker, glossy, and hold stiff, shiny peaks.
  5. Test Consistency (Piping/Outline): This initial, stiff consistency is your Piping/Outline Icing. If a spoonful holds its shape and a peak stays upright when you lift the spoon, it’s ready for outlining cookies.
  6. Transfer and Cover: Immediately transfer the stiff icing to an airtight container or piping bag. Cover the surface directly with plastic wrap to prevent it from drying out or crusting.
  7. Portion Icing: Take a portion of the stiff icing (the amount needed for one color) into a separate bowl for thinning to the flooding stage.
  8. Thin Gradually: Add water, one teaspoon at a time, stirring thoroughly after each addition until the desired consistency is nearly reached.
  9. Check Flow Rate: Drizzle a spoonful of the thinned icing back into the bowl. Start counting when the ribbon of icing hits the surface (the 10-Second Rule).
  10. Target Consistency: Stop adding water when the line disappears and melts smoothly back into the rest of the icing within 8 to 12 seconds. This is the correct consistency for smooth flooding.
  11. Colouring (if applicable): If adding color, do so after achieving the correct flooding consistency, using high-quality gel food coloring (avoiding liquid colors).
  12. Load Bags: Transfer the flooding consistency icing into squeezy bottles or piping bags for controlled application on cookies.