Sugar Cookie Icing: Royal Recipe That Hardens Flawlessly

Instructions:

1. Place the confectioners’ sugar, meringue powder, and salt into the bowl of a stand mixer. Sifting is crucial to prevent lumps that could clog your piping tips later.
2. Pour in the vanilla extract and the initial 6 tablespoons (90ml) of warm water.
3. Using the paddle attachment, mix on the lowest speed for 30 seconds until the dry ingredients are just moistened. This prevents a cloud of sugar from erupting into your kitchen.
4. Increase the speed to medium-high (setting 6–8 on a KitchenAid). Beat for 5–7 minutes until the icing is bright white, glossy, and forms stiff, peaky mounds that hold their shape (the outline consistency).
5. The stiff consistency should resemble slightly softer toothpaste. It should hold a sharp point when you lift the paddle. This is your base icing.
6. Divide the batch of stiff icing into separate bowls, one for each colour you plan to use. Designate one bowl for your Outline Icing and the remaining bowls for Flood Icing.
7. Add gel food colouring to each bowl and mix gently until fully incorporated.
8. The base icing should be almost perfect for outlining. If it breaks when piped, add 1/2 teaspoon of water at a time until the piped lines hold their shape without crumbling but also without spreading. Transfer to a piping bag with a fine tip.
9. Slowly add small amounts of water (1/2 teaspoon increments) to the remaining icing bowls, stirring thoroughly after each addition.
10. Drag a knife through the centre of the icing. The icing should smoothly flow back together and completely disappear in 8 to 12 seconds (aiming for 10 seconds is ideal). If it disappears faster, it is too thin; thicken it with a spoonful of sifted confectioners’ sugar.
11. Cover all bowls tightly with plastic wrap pressed directly against the surface of the icing, or seal them in airtight containers, as Royal Icing dries out very quickly when exposed to air.