Ingredients:

  • 4 cups (450g / 1 lb) powdered sugar, sifted
  • 3 tablespoons (45 ml) meringue powder
  • 6 tablespoons (90ml) lukewarm water

Instructions:

  1. In the bowl of a stand mixer, combine the sifted powdered sugar and meringue powder.
  2. Gradually add the lukewarm water to the dry ingredients, mixing on low speed until combined.
  3. Increase the mixer speed to medium-high and beat for 5-7 minutes, or until the icing is glossy and forms stiff peaks.
  4. Adjust consistency: For outlining icing, add water, one teaspoon at a time, until thick enough to hold shape. For flooding icing, add water until it flows easily and smooths in 10-15 seconds.
  5. Divide the icing into smaller bowls and add food coloring gels, one drop at a time, until you achieve your desired shades.
  6. Fill piping bags with the icing. If using zip-top bags, snip a small corner off.
  7. Pipe and decorate your cookies as desired.
  8. Allow the decorated cookies to dry completely at room temperature, uncovered, for at least 6-8 hours, or preferably overnight.