Ingredients:

  • 4 cups (480 g) sifted Confectioner’s Sugar (Icing Sugar)
  • 3 tablespoons (45 ml) Meringue Powder
  • 1/2 cup (120 ml) Warm Water (Starter)
  • 1 teaspoon (5 ml) Clear Vanilla Extract
  • 1–3 teaspoons (5–15 ml) Lemon Juice or Water (Adjuster)

Instructions:

  1. Sift the confectioner’s sugar and meringue powder together into a large, clean mixing bowl. This step is non-negotiable for smooth icing.
  2. Add the warm starter water and clear vanilla extract to the dry ingredients. Mix on the lowest speed until just combined. The mixture will look thick and pasty.
  3. Beat the mixture on low speed (Speed 1-2 on a stand mixer) for 1 minute to fully incorporate the liquid.
  4. Increase the speed to medium (Speed 4-6). Beat for 5 to 7 minutes until the mixture becomes noticeably thicker, increases slightly in volume, and turns a brilliant, opaque white.
  5. Test for Stiff Consistency (Piping): The icing is ready when you can pull the paddle away and the peak stands straight up without flopping over. This is your base stiff piping icing.
  6. Immediately transfer the bulk of the stiff icing into an airtight container and cover the surface directly with plastic wrap or a damp cloth to prevent drying.
  7. Adjust for Medium (Outlining): Take a small portion of the stiff icing and add water or lemon juice, one tiny drop at a time, stirring until the desired consistency is reached (peaks should curl slightly).
  8. Adjust for Flooding (Filling): To create flooding icing, continue adding small drops of water until the icing holds the “10-second rule” consistency: when stirred, the gap should completely disappear and become smooth in 8 to 12 seconds.
  9. If colouring, use highly concentrated gel paste colours, not liquid food colouring. Use immediately for decorating.