INSTRUCTIONS

 

Place your meringue powder in your mixing bowl. Add your clear vanilla extract to your warm water. Pour your liquid ingredients into the mixing bowl with the MP.

Using a hand held whisk, whisk the ingredients in the bowl until they are foamy (approximately 1-2 minutes).

Add your powdered sugar to the bowl and turn your mixer on low speed with your paddle attachment. Watch and make sure all of the ingredients get incorporated. Add your corn syrup and mix for an additional 15-30 seconds on low until incorporated.

Once the mixture reaches a thick honey-like consistency, turn your mixer to medium and continue mixing for approximately 3-5 minutes. I always set my timer for 5 minutes so I know how long it has been. I don't like to mix my icing for longer than 5 minutes as you can over mix icing which would cause it to not fully dry on your cookies. Most of the time, your icing will be done at the 4 minute mark.

 

Mix until you have a thick consistency and the icing starts to pull away from the sides and sticks to your paddle attachment.

From this thick consistency, you will color your icing and mix in more water in smaller bowls to get your icing to your desired consistencies.