Ingredients:

  • 4 tablespoons meringue powder (or egg whites for a traditional method)
  • 1 pound powdered sugar, sifted
  • 5-6 tablespoons water (adjust for consistency)
  • 1 teaspoon vanilla extract (optional for flavoring)
  • Food coloring (gel or liquid, as desired)

Instructions:

  1. Ensure mixing bowl and utensils are clean and dry to avoid any issues with egg whites (if using).
  2. In a medium bowl, whisk together the meringue powder and 5 tablespoons of water until foamy.
  3. Gradually sift powdered sugar into the bowl while mixing on low speed until well combined.
  4. Increase mixer speed and whip until stiff peaks form (approximately 4-7 minutes).
  5. If too thick, add more water, one teaspoon at a time, until you reach a flowing consistency for flooding.
  6. Divide icing into separate bowls and add food coloring as desired, mixing until even.
  7. Transfer icing to piping bags. Use different tips for outlines, flooding, and decorating.
  8. Allow the icing to dry completely before stacking or storing cookies (about 4-6 hours).