Ingredients:

  • 4 cups (480g/17 ounces) powdered sugar, sifted
  • 3 tablespoons (45ml/1.5 fluid ounces) meringue powder
  • 5-7 tablespoons (75-105ml/ 2.5-3.5 fluid ounces) lukewarm water
  • 1 teaspoon (5ml/ 0.17 fluid ounces) vanilla extract (optional)
  • Gel food colouring (optional)

Instructions:

  1. Sift the powdered sugar into a large bowl to remove any lumps. This ensures a smooth icing.
  2. Add the meringue powder to the sifted powdered sugar and whisk to combine evenly.
  3. Gradually add the lukewarm water, starting with 5 tablespoons. Mix on low speed (using a stand mixer or hand mixer) until a smooth icing forms.
  4. Check the consistency. It should be thick but spreadable. Add more water, 1 tablespoon at a time, until you reach the desired consistency. For outlining, you'll want it thicker; for flooding, thinner.
  5. Stir in the vanilla extract (if using). Divide the icing into separate bowls if you want to make multiple colours, and gently stir in the gel food colouring until you achieve the desired shade.
  6. Transfer the icing to piping bags fitted with tips, or use it directly from a bowl for simple designs.
  7. Decorate your cookies or treats. Allow the icing to dry completely, uncovered, at room temperature for several hours or, ideally, overnight. The icing should be hard to the touch when dry.