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corbet
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Get all of your materials ready before you start.
Set up your tip/piping bag, and 3 baking sheets lined with parchment paper.
Sift the confectioner’s sugar and cocoa into your mixing bowl.
Add the remaining ingredients and – using the paddle attachment – beat on low till the dry ingredients are evenly moistened.
Increase speed to medium and beat till shiny and smooth.
Scrape down the paddle and bowl and beat on medium again for another minute or two.
Place the icing in a pastry bag fitted with your tip.
Pipe out icing in long lines on your prepared baking sheets.
Let the icing dry – uncovered, at room temperature – for a full 24 hours.
Lift the parchment paper off the baking sheet and place onto a cutting board.
Slowly curl the paper up and away from the icing lines to release.
Gently slip them onto the cutting board and discard the paper.
Line them all up and chop into desired lengths.
Use immediately or store in an airtight container indefinitely.