Ingredients:

  • 907g powdered cane sugar
  • 38g meringue powder
  • 150ml warm water
  • 15ml light corn syrup
  • 5ml clear vanilla extract

Instructions:

  1. In the bowl of a stand mixer, combine 38g meringue powder and 150ml of the warm water. Hand-whisk for 30 seconds until frothy to activate the proteins.
  2. Sift the 907g of powdered sugar through a fine-mesh sieve directly into the bowl to ensure a smooth, clog-free flow.
  3. Add 15ml light corn syrup and 5ml clear vanilla extract. Set the mixer to the lowest speed using the paddle attachment until incorporated.
  4. Increase speed to medium-low and mix for about 5 to 7 minutes until the icing is bright white, opaque, and voluminous.
  5. Perform a 10-second consistency test: drag a knife through the icing. Adjust with a spray bottle of water for flooding or add sifted sugar for stiffer piping details.