1. Prepare Your Equipment

• Attach the whisk attachment to a stand mixer.

• Ensure all bowls, utensils, and mixer attachments are completely grease-free. Any grease can prevent the icing from achieving the desired stiff peaks.

2. Make the Icing

• Sift the powdered sugar into a large bowl.

• Carefully separate the egg whites from the yolks, ensuring no yolk gets into the whites.

Chef’s Tip: Eggs are easier to separate when cold, but egg whites whip better at room temperature. If time permits, let the egg whites come to room temperature after separating.

• Add the egg whites and a pinch of salt to the bowl of the stand mixer. Beat on low speed until the egg whites become frothy.

• Add the powdered sugar ½ cup at a time to the frothy egg white mixture, mixing on low speed between additions. Once all the sugar is incorporated, add the vanilla extract if using.

• Increase the mixer speed to medium-high and beat the mixture for 5-8 minutes, or until stiff peaks form. The peaks should hold their shape without collapsing or running back into the bowl.

7. Adjust Consistency

• If the icing is too thick, add a few drops of water at a time until you achieve the desired consistency. For piping details, keep it stiff; for flooding cookies, thin it slightly with water.

8. Add Colors

• Divide the icing into small bowls. Add gel food coloring as desired and mix thoroughly.

• Transfer each color to a piping bag fitted with the appropriate piping tip.

9. Start Decorating

• Use the icing immediately or cover the bowl with a damp paper towel or dish towel to prevent crusting.