From Shirley Evans
Makes 3 cups
1 lb. (4-1/4 cups) powdered sugar, sifted
3 Tbsp. meringue powder
6 Tbsp. warm water
Combine all ingredients in a large bowl and mix (with a hald-held or stand mixer) on low speed until blended. Increase the speed to medium and beat until the icing holds thick, soft peaks, 4 to 6 minutes. Test the icing for outline consistency by piping a small amount through a decorative tip. If it tends to curl back or is difficult to pipe out, add a few drops of water. If the piped icing seems runny, add powdered sugar, a tablespoon at a time, beating on low speed to blend. Don't overbeat or the icing will stiffen and lose its gloss. Divide the icing among clean containers, one for each color to be used. Tint as you like with food coloring gel pastes (liquid colors can thin the icing too much). Add each color by dipping a toothpick into the paste and transferring small amounts to the icing; stir with a spoon until no streaks remain. Keep the containers sealed when not working with them. Discard any icing that isn't used the same day it was made.
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