Recipe courtesy of Wendy McGowan, Sweet Cactus Cake Club
Ingredients
1 lb. powdered sugar
3 Tbsp meringue powder
6 Tbsp water (optional: Can use 3 Tbsp water and 3 Tbsp lemon juice for flavor)
1 tsp vanilla (use clear vanilla if you want white icing)
Directions
Place powdered sugar and meringue powder in mixing bowl
Mix on low
While mixer is on low slowly add water. Continue mixing on low for 3-5 minutes until mixture becomes fluffy and a brighter white.
Note: Do not mix on medium or high, you do not want to incorporate air into the icing because it will not hold up as well.
Keep icing covered with a damp cloth as it will dry very quickly. Icing can be kept in the refrigerator for 2-3 weeks.
Icing Consistency
Test the consistency of the icing by stopping the mixer and then counting the number of seconds until the mixture flattens out smooth or run a knife or spoon through the icing and count the seconds until the icing goes smooth.
For outlining and flooding cookies, the icing should take about 8 seconds to go smooth.
If it takes less than 8 seconds, then add more powdered sugar about 1/8-1/4 cup at a time, mix it well, then test the consistency again.
If it takes longer than 8 seconds, add water about ½-1 teaspoon at a time and mix, then test again.
