Ingredients
Equipment
Method
- In a stand mixer bowl or large mixing bowl, beat the egg whites on medium-low speed until they are frothy, about 1 minute.
- With the mixer on low speed, slowly add the confectioners’ sugar and vanilla extract. Mix until everything is fully incorporated.
- Increase the mixer speed to medium-high and beat until stiff, shiny peaks form.
- If you are not using the icing immediately, divide it among small bowls and add gel food coloring as desired. Cover any unused icing with plastic wrap to prevent it from drying out.
- Transfer the icing to piping bags. For flooding, add a few drops of water to the icing and stir with a spatula until you reach a thinner consistency. Add more water gradually until you achieve the desired flooding consistency.
- To decorate cookies, first pipe an outline of the cookie with thicker icing. Then, fill the center with the thinner flooding icing.
Nutrition
Notes
For best results, separate egg whites when cold and let them come closer to room temperature before whipping. Ensure your mixing bowl is very clean, free from any water or fat residue, as this can prevent the egg whites from becoming fluffy. Do not add all the sugar at once; add it slowly to maintain volume. If your icing hardens, add a drop or two of water to reach your desired consistency, but be careful not to make it too thin, which can cause air bubbles. Use real vanilla extract for the best flavor.