TheCookiery

8 cups of icing sugar/1 KG bag of icing sugar

8 tbsp meringue powder - we use Fluffy Puppy, but use your favourite brand

2 tbsp clear corn syrup - this is optional and I typically only use this if I want a softer bite with my icing.

2 tbsp any oil free flavouring of your choice - personally I use LorAnn Butter Vanilla

1/3 cup water to start

In your mixer’s bowl, combine water and meringue powder with a whisk. Dissolve powder thoroughly until you don’t see any grains left. This will froth up.
Add your powdered sugar to this. Then turn on your paddle. Mix on medium speed and slowly add in more water as needed for the sugar to fully dissolve and for the icing to start coming together. Use a squeeze bottle to control the amount of water. After about 2 minutes you can add your flavouring and corn syrup.

In total, you will mix your icing for 5 minutes on medium/medium high and during the last 30 seconds, you can whip up your icing at fast speed.

Your icing should be fluffy and stiff with nice white peaks.

When done you will be left with a stiff consistency.

From here, you can make it stiffer for florals, or thinner for flood to your preference.
You can freeze any unused icing in an airtight container.

This is a double batch recipe, and should ice approx 2-3 dozen cookies.

Pro-tip: if you use a good brand of meringue powder and ensure your icing is stable and mixed well and thinned down to the correct consistencies, you will experience less issues with colour bleed, cratering, etc.




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