I use fresh egg weight and powdered sugar, ratio 1:5 weight.
Say 20 g egg white, 100 g powdered sugar. Mix with the paddle attachment of your mixer on SLOW for 5-8 minutes (it depends on the speed of your mixer.
You should have soft peak consistency that is ready to use. For brush embroidery I usually thin it down again in a small bowl – one spatula full of icing, 1-2 drops water. It depends on what you are comfortable piping with.
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