Foolproof Royal Icing Recipe with Meringue Powder for Perfect Cookies

Instructions:

1. Sift the Dry: Sift the confectioners’ sugar, meringue powder, and salt together into a large, clean mixing bowl. Sifting is non-negotiable to prevent lumps.
2. Add Liquids: Fit your stand mixer with the whisk attachment. Add the 1/2 cup (120 ml) of warm water, vanilla extract, and lemon juice to the dry mixture.
3. Initial Combine: Mix on the lowest speed (Stir setting) for 30 seconds until the dry ingredients are just incorporated. Scrape down the sides of the bowl to ensure all dry pockets are mixed in.
4. Beat to Stiff Peaks (The Base): Increase the mixer speed to medium-high (setting 6–8) and beat for 5 to 8 minutes. The icing should thicken considerably, become bright white, and hold stiff, glossy peaks. This is your Stiff Consistency base, ideal for structural work.
5. Divide and Adjust: Divide the stiff icing base into smaller bowls for colouring and adjusting consistency for piping and flooding.
6. Create Piping Consistency (Soft Peak): If necessary, add water 1/2 teaspoon (2.5 ml) at a time, mixing on low, until the icing holds a soft peak that flops slightly over.
7. Create Flooding Consistency (10-Second Rule): Add water 1 teaspoon (5 ml) at a time to the portion intended for flooding. To test, run a knife through the surface; the trench should completely disappear and become smooth again in 8 to 12 seconds.
8. Colouring and Bagging: Use gel or paste food colouring to achieve desired shades. Transfer the different consistencies of icing into separate piping bags or squeeze bottles.
9. Store: Cover the bowl of any remaining icing with plastic wrap pressed directly against the surface to prevent a crust from forming.