Ingredients:

  • 900g Confectioners' Sugar, finely sifted
  • 45g Meringue Powder
  • 120ml Filtered Water, room temperature
  • 15ml Light Corn Syrup
  • 5ml Clear Vanilla Extract
  • 1 pinch Salt
  • Filtered water in a spray bottle for thinning

Instructions:

  1. Wipe the stand mixer bowl and paddle attachment with lemon juice or white vinegar to ensure they are completely fat free. Note: This ensures the meringue powder can create a stable structure.
  2. Triple sift the 900g confectioners' sugar and 45g meringue powder through a fine mesh sieve into the mixer bowl. Note: Sifting prevents clogs in your piping tips later.
  3. Add the 120ml water, 15ml corn syrup, 5ml clear vanilla extract, and a pinch of salt.
  4. Mix on the lowest possible speed for 5 to 7 minutes until the icing reaches a stiff peak consistency that stands straight up.
  5. Check the texture: it should look like thick shaving cream.
  6. If you need a thinner consistency, transfer some icing to a separate bowl.
  7. Use the spray bottle to add water in micro adjustments until a 15 second consistency is reached. Note: 15 second consistency means the icing takes 15 seconds to smooth out after being stirred.
  8. Cover the bowl immediately with a damp paper towel. This prevents a crust from forming.
  9. Fill your piping bags, making sure to massage the bag to move any air bubbles toward the top.
  10. Use a scribe tool or toothpick to pop any remaining air bubbles before the icing sets. The 15 second test is the golden rule of flooding. You take a knife, draw a line through the icing in the bowl, and count how long it takes for that line to disappear. If it takes 20 seconds, it's too thick — add a spritz of water. If it takes 5 seconds, it’s too thin — add a spoonful of your stiff peak icing back in to thicken it up.