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