Source: saved recipe (Google Drive)
Piping and flooding icing for decorated cookies (pairs well with Sugar Cookies).
Ingredients
- 4 cups powdered sugar, sifted
- 2 tbsp meringue powder
- 5 tbsp water
Directions
- Combine all ingredients in a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen disappears and the icing looks matte, about 7-10 minutes. This is the stiffest consistency — too stiff for decorating yet.
- Transfer to an air-tight container. Add water a very small amount at a time, stirring by hand, until the icing is a pipeable consistency.
- Using a pastry bag, pipe around the edges of each cookie. Let stand to set. Keep leftover icing covered when not in use.
- Thin a portion further with a little more water until it drips off a spoon easily and self-levels, for flooding the piped outline. If too thin, add more sifted powdered sugar.
- Transfer to a squeeze bottle (or a bag with a corner snipped) and flood the area inside each piped outline. Use a toothpick to help it spread to the edges if needed. Allow to set.
- Use the remaining thicker icing for piped decoration. Gel food coloring is best since it adds little liquid.