1 tablespoon Meringue Powder
1 tablespoon water

Mix Meringue Powder and water together in a very small container (1 or 2 oz. size recommended). Add more water if mixture is too thick. The consistency should be that of heavy cream. Mixture should be thin and transparent when brushed on petals and leaves. It should not be too thick so that it leaves a buildup. Brush on decorations. Cover and refrigerate any remaining adhesive. Mixture may be kept for 4-5 days if needed.

VARIATION: Break off small pieces of Ready-To-Use Gum Paste and add to 1 tablespoon water. Let rest for 30 minutes or until gum paste is softened and dissolved.

3 tablespoons Meringue Powder
4 cups (about 1 lb.) confectioners’ sugar
6 tablespoons warm water

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy duty mixer, 10-12 minutes at high speed with a hand-held mixer).

NOTE: Keep all utensils completely grease-free for proper icing consistency.

makes 3 cups

1/4 cup + 1 teaspoon water
1 pound (4 cups) confectioner’s sugar sifted
2 tablespoons Color Flow Mix

With electric mixer, using grease-free utensils, blend all ingredients on low speed for 5 minutes. If using hand mixer, use high speed. Color flow icing “crusts” quickly, so keep bowl covered with a damp cloth while using. Stir in desired icing color.

makes 2 cups

1 lb confectioners sugar
1 c shortening
3 Tablespoons milk or water
1 teaspoon vanilla
1 Tablespoon merange powder

Cream shortening, milk, vanilla together until creamy. Add confectioners sugar and merange powder. Mix until blended with paddle attachment at a low speed or by hand

medium consistency