Ingredients:

  • 4 cups (480g) powdered sugar
  • 3 tablespoons (45 ml) meringue powder
  • ½ cup (120 ml) warm water
  • 1 teaspoon (5 ml) vanilla extract (optional)
  • Gel food coloring (optional)

Instructions:

  1. Whisk together powdered sugar and meringue powder in a mixing bowl.
  2. Gradually add the warm water and vanilla extract (if using) to the dry ingredients.
  3. Beat on medium speed for 5-7 minutes, or until the icing forms stiff, glossy peaks.
  4. Adjust consistency: If too thick, add water, 1 teaspoon at a time. If too thin, add powdered sugar, 1 tablespoon at a time.
  5. Divide the icing into separate bowls and add gel food coloring, one drop at a time.
  6. Transfer the icing to piping bags fitted with desired tips, or into squeeze bottles.
  7. Decorate your cookies as desired.
  8. Allow the Sugar Cookie Icing to set completely at room temperature for at least 4 hours, but ideally overnight, uncovered.