Ingredients:

  • 4 cups (480g) powdered sugar, sifted
  • 3 tbsp (45ml) warm water
  • 1 tbsp (15ml) light corn syrup
  • 1 tsp (5ml) pure vanilla extract
  • 1 large egg white (30g)

Instructions:

  1. Combine the egg white, corn syrup, and vanilla extract in a mixer bowl. Beat on low for 1 minute until combined. Note: This creates the liquid base
  2. Slowly add the sifted powdered sugar. Mix on the lowest speed until the sugar is incorporated, then increase to medium for 2 minutes until the mixture is smooth and cloud like.
  3. Add warm water, one teaspoon at a time, while mixing on low. Mix until the icing holds a stiff peak for piping.
  4. For flooding, continue adding water one teaspoon at a time. Mix until a line drawn through the icing disappears in 15 seconds.
  5. Divide the icing into small bowls. Add gel food coloring and stir by hand slowly to avoid adding air bubbles.
  6. Pipe the outlines first and let them set for 20 minutes before you start flooding.
  7. Flood the centers of the cookies. Use a scribe tool to smooth edges until the surface is perfectly flat.
  8. Let the cookies rest for 9 hours 10 mins to ensure they are completely dry.