Place the icing sugar into the bowl of a stand mixer fitted with the whisk attachment. Add the meringue powder. Start by adding 7 tablespoons of water and whisk the mixture on high speed for two minutes.

Continue adding one tablespoon of water at a time. The icing is at a good consistency when lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5 - 8 seconds.

If the icing is too thick, add in tiny amount of water a little at a time. If the icing at any stage becomes too thin, add in a teaspoon of icing sugar at a time.

Transfer the icing to a bowl. If colouring, add a few drops of food colouring at a time, until the correct colour is achieved.

Use immediately or cover the surface with plastic wrap to stop the icing drying out until use.

This icing is perfect for decorating sugar cookies.

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