All you need to make sugar cookie icing is Wilton Meringue powder, icing sugar and water. If you use Wilton Meringue powder, you can skip the messy step of separating egg whites.
½tspwaterstart with ½ tsp of water first and stir, then add more if needed
Wilton icing gelviolet, teal, lemon yellow, red no-taste
Instructions
For 10-second royal icing (for decorating):
In a stand mixer, add icing sugar, meringue powder and water. With a paddle attachment, mix on low for 2 minutes.
Scrape down the bowl. Mix on medium speed for 7 minutes. It’s done when you take a knife and cut a line through the mixture and the line disappears after 10 seconds. (Watch my royal icing video).
Immediately transfer ½ cup of the royal icing to an airtight container (otherwise the surface will start to crust) and set aside for decorating.
For the 4-second royal icing (for flooding):
Transfer the remaining 1.5 cups of the 10-second royal icing into a medium bowl.
Add ½ tsp of water at a time and mix with a spoon until it’s a thin consistency. Add more water as needed. It’s done when you take a knife and cut a line through the mixture and the line disappears after 4 seconds.
Transfer remaining mixture into 4 small bowls. Using a toothpick, add your favorite Wilton icing gels to each bowl and stir using a spoon.
Immediately transfer to a piping bag with Wilton tip #2 and flood the cookies, or, store in an airtight container at room temperature.
Video
Notes
Notes:1. It takes 6 hours for the sugar cookie icing to dry in between the flooding and decorating stages.