Ingredients:

  • 4 cups (480g) powdered sugar, sifted (icing sugar)
  • 3 tablespoons (21g) meringue powder
  • 6 tablespoons (90ml) warm water
  • 1 teaspoon (5ml) vanilla extract (optional, for flavour)
  • Gel food coloring (optional, for desired colours)

Instructions:

  1. Sift the powdered sugar: This prevents lumps and ensures a smooth icing.
  2. Combine dry ingredients: In a large bowl, whisk together the sifted powdered sugar and meringue powder.
  3. Add wet ingredients: Gradually add the warm water and vanilla extract (if using) to the dry ingredients.
  4. Mix: Beat on low speed until combined, then increase the speed to medium-high.
  5. Whip to stiff peaks: Continue beating for 5-7 minutes, or until the icing forms stiff, glossy peaks. The icing should hold its shape when you lift the beaters.
  6. Adjust Consistency: Add water, one teaspoon at a time, to reach your desired consistency. Stiff peaks are for outlining, and a slightly thinner consistency is for flooding.
  7. Color (Optional): Divide the icing into separate bowls and add gel food coloring, mixing well until the desired shade is achieved.
  8. Transfer to piping bags: Spoon the icing into piping bags fitted with the appropriate tips.
  9. Decorate: Pipe the icing onto your cookies, gingerbread houses, or cakes.
  10. Dry: Allow the icing to dry completely (usually 4-8 hours, or overnight) before handling or packaging.