Notes: You can also use fresh 6 tablespoons pasteurized egg whites, available in the refrigerator case of your supermarket. Omit meringue powder and water.
4 cups powdered sugar (1 lb.)
3 tablespoons meringue powder
How to Make It
In a large bowl, combine powdered sugar, 6 tablespoons water, and meringue powder. With an electric mixer on low speed, beat until evenly moistened, then beat on high speed until stiff, glossy peaks form. If desired, divide icing into two or three portions and tint each a different color, beating in enough food coloring for desired shade.