Ingredients:

  • 4 cups (480 g) sifted Confectioners' Sugar
  • 3 Tbsp (22 g) Meringue Powder
  • 1/2 cup (120 ml) Warm Water (starting amount)
  • 1 tsp (5 ml) Clear Vanilla Extract
  • 1 Tbsp (15 ml) Light Corn Syrup (optional)
  • Gel Food Coloring (as needed)

Instructions:

  1. Sift the confectioners' sugar and meringue powder together into the bowl of a stand mixer. This step prevents lumps and ensures a smooth final product.
  2. Add the warm water, vanilla extract, and optional corn syrup to the dry ingredients. Mix on the lowest speed (Stir setting) for 30 to 60 seconds until the mixture is barely combined and the powder is moistened.
  3. Increase the mixer speed to medium-high (setting 6-8). Beat continuously for 5 to 7 minutes until the icing becomes bright white, greatly increases in volume, and stiff peaks form. This is your Piping/Stiff Consistency.
  4. Test the consistency by lifting the whisk; the peak should stand straight up and curl only slightly at the very tip. If the icing is too thick to spread, add water 1 teaspoon (5 ml) at a time until the desired density is reached.
  5. If creating a thinner icing for flooding, transfer portions of the stiff icing into separate bowls. Add water 1/2 teaspoon (2.5 ml) at a time, mixing gently until the surface smooths itself completely within 8 to 12 seconds (the 10-Second Rule).
  6. Mix in gel food coloring at this stage, stirring gently to avoid incorporating excess air bubbles. Transfer the icing immediately into piping bags, squeeze bottles, or an airtight container, covered with plastic wrap pressed directly onto the surface to prevent crusting.