Ingredients
- 4 cups - 1 lb powdered sugar
- 3 tbs meringue powder
- 1/2 cup water
Steps
- Sift together sugar and meringue powder.
- Add water. Beat gently together until it forms a paste.
- Beat mixture until it mounts and forms firm peaks. Icing should be stiff enough to hold its shape, and soft enough to squeeze through a pastry bag and remain pliable.
Storage Instructions
Store tightly covered, as icing dries out rapidly. Re-beat icing that has been stored longer than a few hours. For long-term storage, store in refrigerator or freezer.