In a stand mixer with a whisk attachment, add all icing ingredients and mix on the lowest speed until all of the ingredients have been fully incorporated. This should take no more than a minute. Do not over-mix or else the mixture will destabilize.

If the icing seems too thick, add water a tablespoon at a time until the consistency is like honey. If the icing seems too loose, add more confectioner’s sugar a tablespoon at a time until consistency is like honey.

Pour the icing into a clean container and cover the icing with plastic wrap to prevent the icing from crusting over. The icing keeps in an airtight container at room temperature for 14 days; 1 month in the refrigerator; 4 months frozen.

After icing the cookies, the icing requires 24 hours to set.