Ingredients:

  • 4 cups (480g) Confectioners' Sugar, sifted
  • 3 tablespoons Meringue Powder
  • 0.5 teaspoon Cream of Tartar
  • 6 tablespoons Warm Water
  • 1 teaspoon Clear Vanilla Extract
  • 1 tablespoon Light Corn Syrup

Instructions:

  1. Sift the sugar. Place your 4 cups (480g) of confectioners' sugar into a large bowl through a fine mesh sieve. Note: This prevents lumps from clogging your piping tips later.
  2. Combine dry ingredients. Add 3 tablespoons of meringue powder and 0.5 teaspoon of cream of tartar to the sugar.
  3. Add liquids. Pour in 6 tablespoons of warm water, 1 teaspoon of clear vanilla, and 1 tablespoon of light corn syrup.
  4. Mix on low. Use the whisk attachment of your mixer to slowly incorporate the ingredients until the sugar is fully moistened.
  5. Beat on high. Increase the speed and whip for 7 minutes until the icing is thick, white, and holds stiff peaks.
  6. Check consistency. Lift the whisk; the icing should stand straight up without drooping.
  7. Thin for flooding. Remove a portion of icing and add water a few drops at a time until it reaches the 15 second mark.
  8. Remove air bubbles. Let the bowl sit for 5 minutes, then gently stir by hand to pop any surface bubbles.
  9. Color the batch. Add gel food coloring sparingly until you reach your desired shade.