Ingredients
Scale
- 3 cups (360 g) powdered sugar, sifted
- 3 tsp potato protein
- 6 tsp water
- 1 tsp corn syrup or agave
- ¼ tsp vanilla extract
- Vegan gel or liquid food coloring, optional
Instructions
- Mix powdered sugar and potato protein in a bowl.
- Add water, corn syrup, vanilla, and food coloring; stir until smooth.
- Fill a piping bag with icing.
- Pipe borders around each cookie; lines should hold shape and fade slightly in 15–20 sec.
- Scoop a small portion into another bowl and add a few drops water to thin for flooding (lines disappear in 5–10 sec).
- Pipe or spoon flood icing inside borders; spread gently to edges.
- Let cookies set 1–2 hours at room temperature.
- Store leftover icing in an airtight container or piping bag in the fridge; bring to room temp before using.