Ingredients:

  • 4 cups (packed) Confectioners' Sugar (Icing Sugar), sifted
  • 3 Tbsp Meringue Powder
  • Pinch Fine Sea Salt (optional)
  • 8 Tbsp Warm Water (start with 6 Tbsp)
  • 1 tsp Pure Vanilla or Almond Extract
  • Gel Food Colouring, as needed

Instructions:

  1. Sift the Dry Ingredients: In the bowl of a stand mixer, whisk together the sifted powdered sugar, meringue powder, and salt. Sifting is crucial to avoid blockages in your piping tips.
  2. Initial Wet Mix: Add the flavour extract and 6 tablespoons (90 mL) of warm water directly to the dry mix.
  3. Start Slow: Mix on the lowest speed until the powdered sugar is mostly incorporated and the mixture is paste-like (about 30 seconds). Stop and scrape down the sides.
  4. Whip to Stiff Peaks: Increase the mixer speed to medium-high (setting 6 or 8). Beat for 5–7 minutes. The icing should thicken, turn opaque and matte. It is done when firm, stiff peaks form that hold their shape.
  5. Determine Needs: Transfer the stiff icing base into separate small bowls for colouring. Keep the largest portion white, and divide the rest based on the colors you plan to use.
  6. Add Colour: Add gel food colouring (start with a tiny drop) to each bowl and mix until fully incorporated.
  7. Create Piping Consistency (The Outline): Slowly add water, half a teaspoon at a time, mixing between additions, until the icing is pliable but holds firm peaks. Target: 15–20 Second Icing.
  8. Create Flooding Consistency (The Fill): Continue adding water, a quarter teaspoon at a time, to the remaining colored batches. Target: 5–8 Second Icing.
  9. Load Bags: Transfer the stiff piping icing into piping bags fitted with a small round tip (like a #2). Transfer the thinner flooding icing into squeeze bottles or plain piping bags.
  10. Decorate and Dry: Pipe the outlines first and allow them to set for 15 minutes. Then, flood the interiors using the thinner icing. Allow decorated cookies to dry completely (6–24 hours) at room temperature, away from humidity.