Ingredients:

  • 5 Tablespoons meringue powder
  • 1 lb confectioners’ sugar (10x powdered and triple-sifted)
  • 1/2 cup warm distilled water
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon clear flavoring (vanilla or almond extract)

Instructions:

  1. In the bowl of a stand mixer, whisk together the meringue powder and warm water by hand for approximately 30 seconds until frothy to bloom the proteins.
  2. Add the triple-sifted confectioners' sugar and cream of tartar to the bowl.
  3. Attach the paddle attachment and set the mixer to the lowest possible speed setting. Mix for 7 to 10 minutes until the icing is thick, heavy, and glossy with a toothpaste-like consistency.
  4. Test the consistency. For flood icing, use a spray bottle to add water in small increments until the desired '10-second' flow is achieved. Use a scribe tool to remove any remaining air bubbles.