Ingredients:

  • 2 tbsp meringue powder
  • 2 tbsp warm water
  • 2 large pasteurized egg whites (use either these with 1/4 tsp cream of tartar or the 2 tbsp meringue powder, not both)
  • 4 cups sifted confectioners' sugar
  • 1 tsp clear vanilla extract
  • 1/4 tsp cream of tartar
  • 1-3 tbsp warm water

Instructions:

  1. Prepare the base using one of two methods: whisk 2 tbsp meringue powder with 2 tbsp warm water until smooth, OR lightly whisk 2 large pasteurized egg whites (use either these with 1/4 tsp cream of tartar or the 2 tbsp meringue powder, not both) with 1/4 tsp cream of tartar for about 20 seconds until frothy.
  2. Place 4 cups sifted confectioners' sugar into a mixer. Start on low speed to prevent sugar clouds, then increase to medium speed and whip for 3 to 5 minutes until the mixture is glossy, thickened, and reaches a stiff peak.
  3. Mix in 1 tsp clear vanilla extract until incorporated. The icing is now at a stiff peak consistency, suitable for outlining and detailed piping.
  4. For flooding, transfer a portion of the stiff icing to a separate bowl. Add 1-3 tbsp warm water, 1/4 teaspoon at a time, stirring slowly to avoid air bubbles. Stop when the icing reaches '20-second consistency,' meaning a line drawn through the icing disappears back into the glaze in exactly 20 seconds.
  5. Apply the icing to cookies and allow them to dry for 6 to 12 hours until hard.