• 3 Rounded Tbsp. Meringue Powder
• 1 Lb. Confectioner’s Sugar
• 3 Oz. Water (slightly less than 1/2 cup)

Place above ingredients in mixing bowl and beat 7 to 10 minutes at high speed until, when knife is pulled through icing, icing stays in and does not run together. This is a hard drying icing and must be covered at all times with a damp cloth. Can be stored in an airtight container in the refrigerator. Must be beaten to regain the original consistency after returning to room temperature.

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