Ingredients:

  • 500g 10x powdered sugar, sifted
  • 30g meringue powder
  • 135ml warm water
  • 2g cream of tartar
  • 5ml clear vanilla extract
  • 5ml light corn syrup

Instructions:

  1. Combine 135ml warm water and 30g meringue powder in your mixer bowl. Hand whisk this for 30 seconds until the mixture is frothy and bubble topped. This ensures the powder is fully hydrated before the sugar hits.
  2. Sift the 500g powdered sugar directly into the bowl to remove any compacted lumps.
  3. Add 2g cream of tartar, 5ml clear vanilla, and 5ml light corn syrup.
  4. Attach the paddle and mix on the lowest speed possible. Continue until the sugar is fully incorporated.
  5. Increase the speed slightly to medium low and mix for 5 to 7 minutes. Watch for the icing to turn from translucent to a bright, matte white.
  6. Test the consistency by lifting the paddle; the icing should fall in a thick ribbon that holds its shape for several seconds.
  7. If the icing is too thick for flooding, add water one teaspoon at a time using a spray bottle. Mix gently by hand between additions to avoid bubbles.
  8. Transfer the icing immediately to airtight containers. Press plastic wrap directly onto the surface until no air touches the icing.