Ingredients:

  • 4 cups (500g) powdered sugar, sifted
  • 3 tbsp (30g) meringue powder
  • 1/2 cup (120ml) warm water
  • 1 tsp clear vanilla extract
  • 1/2 tsp vegetable glycerin
  • 1/4 tsp almond extract

Instructions:

  1. Sift the sugar. 4 cups (500g) powdered sugar. Note: This prevents tip clogs.
  2. Whisk the powder. Combine 3 tbsp (30g) meringue powder with 1/2 cup (120ml) warm water. Until frothy and bubbly.
  3. Combine ingredients. Add sugar to the water mixture slowly. Note: Prevents a sugar cloud.
  4. Add flavorings. Pour in 1 tsp vanilla and 1/4 tsp almond extract. Until the aroma is fragrant.
  5. Incorporate glycerin. Mix in 1/2 tsp vegetable glycerin. Note: Adds that signature shine.
  6. Beat the mixture. Use a stand mixer on low for 7 minutes. Until stiff, glossy peaks form.
  7. Check consistency. Lift the paddle; the icing should hold its shape. Note: This is stiff icing.
  8. Thin for flooding. Add water by the teaspoon. Until it disappears in 15 seconds.
  9. Color the icing. Add gel paste with a toothpick. Note: Colors darken as they dry.
  10. Bag and seal. Transfer to piping bags immediately. Until ready for the cookies.