3 level tablespoons meringue powder (I use Wilton's but I have seen recipes where powdered eggs can be used)
1 pound pure cane confectioners sugar
5-6 tablespoons lukewarm water
Make sure utensils are grease free.
Mix together sugar and meringue powder at low speed until blended. Add water and mix 10 minutes at low-medium speed until icing loses its sheen. To prevent drying, immediately cover tightly.
Store in an air tight container for up to 2 weeks, to reuse, beat on low to restore original texture.