Ingredients
Method
- In the bowl of a stand mixer fitted with the whisk attachment, combine the sifted powdered sugar and meringue powder. Whisk on low speed to combine dry ingredients.
- Add the cream of tartar and 4 tablespoons of warm water. Beat on medium-high speed for about 6-7 minutes until stiff peaks form. The icing should hold its shape when the whisk is lifted, creating sharp points that do not droop. If it looks too thick, add remaining water one teaspoon at a time.
- Divide the icing into separate bowls if coloring. Stir in vanilla extract or gel food coloring using a spatula to avoid incorporating excess air bubbles.
- For outlining cookies: Transfer icing to a piping bag fitted with a small tip (size #2 or #3). Pipe borders immediately. The icing should flow smoothly but hold its line without spreading. If it spreads too much, it is too thin; if it breaks, add a tiny amount of powdered sugar.
- For flooding (filling in outlines): Take some outlined icing and stir in additional warm water, one half-teaspoon at a time, until it reaches the "ribbon stage." When you lift the spoon, the ribbon should disappear into the surface within 10 seconds. Use this thinner consistency to flood areas.
- Allow cookies to dry completely at room temperature for at least 4-6 hours, or overnight for hard sets. Do not refrigerate, as condensation can ruin the finish.
Nutrition
Notes
The secret isn’t fancy equipment but patience. Whipping air into the egg whites creates a structure that dries hard without cracking if you let it sit undisturbed. I keep a damp towel nearby to cover bowls of leftover icing so they don’t crust over while I pipe intricate details on cookies or cakes.