Preparation

• Whisk together the sifted powdered sugar and meringue powder in a large mixing bowl until fully combined.
• Add warm water, clear vanilla extract, and any optional flavorings to the dry ingredients.
• Using an electric mixer, mix on low speed until combined and the powdered sugar is moistened.
• Increase the speed to medium-high and whip for 5-7 minutes until the icing becomes thick, glossy, and holds stiff peaks, forming your base icing.
• For piping or outlining, take a portion of the base icing and add small amounts of water (1/4 teaspoon at a time) until it flows smoothly and holds a defined line, with a ribbon disappearing in 15-20 seconds.
• For flooding, take another portion of the base icing and add tiny amounts of water until it is thinner and flows more easily, with a ribbon disappearing in 8-10 seconds.
• Divide the icing into separate bowls and use a toothpick to add gel food coloring; mix thoroughly until the desired shade is achieved.
• Cover all bowls of icing with plastic wrap, pressing it directly onto the surface, then transfer the icing to piping bags or squeeze bottles immediately for storage.