If not using immediately, transfer to an airtight container (icing hardens quickly when exposed to air), and store at room temperature for up to one week. Beat with a rubber spatula before using.

　　

Ingredients

makes about 2 1/2 cups

　　1 pound confectioners’ sugar

　　5 tablespoons meringue powder

　　Liquid or gel-paste food coloring (optional)

　　

Step 1

In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, meringue powder, and a scant 1/2 cup water on low speed. Beat until mixture is fluffy yet dense, 7 to 8 minutes.

　　

Step 2

To thin the icing for flooding (filling in areas with a thin layer of icing), stir in additional water, 1 teaspoon at a time. Test the consistency by lifting a spoonful of icing and letting it drip back into the bowl; a ribbon should remain on the surface for 5 to 7 seconds.

　　

Step 3

To tint icing, dip a toothpick or wooden skewer into food coloring, and gradually mix it in until the desired shade is reached.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter