Sugar Cookie Icing: Sets Hard, Smooth Glossy (Secret Recipe)

Instructions:

1. Sift the powdered sugar and meringue powder directly into the metal bowl of a stand mixer. This guarantees a lump-free, smooth Sugar Cookie Icing.
2. Pour in the initial 6 tablespoons (90 ml) of warm water and the extract (if using).
3. Mix on the lowest speed until the dry ingredients are just incorporated. Increase the speed to medium-high and whip for 5–7 minutes until the icing becomes dull white, thick, and holds a stiff peak (Piping/Outlining Consistency).
4. Immediately transfer the stiff base icing to an airtight container. Place a piece of damp paper towel directly onto the surface to prevent crusting.
5. To achieve Flooding Consistency: Spoon a portion of the stiff base icing into a separate bowl. Starting slowly, add water half a teaspoon (2.5 ml) at a time, mixing well after each addition.
6. Perform the '10-Second Rule' test: Run a knife or spoon through the icing. The line should disappear and the surface should become completely smooth again within 8–10 seconds. Adjust with more water to thin or a tiny amount of powdered sugar to thicken.
7. If coloring, only use gel food coloring. Transfer the Piping Consistency icing to a piping bag (Wilton #2 tip) and the Flooding Consistency icing to a separate squeeze bottle or bag (Wilton #3 or #4 tip).