***Snow-White Buttercream Icing***

Perfect for icing cakes, making flowers, and piping borders.

2/3 cup water
4 Tablespoons Wilton Meringue Powder
12 cups (approx. 3 lbs) sifted confectioner's sugar
1 1/4 cups salted butter
3/4 teaspoon vanilla

Combine water and meringue powder. Whip at high speed until peaks form. Add 4 cups sugar, one at a time, beating at low speed after each addition. Alternatively add butter and remaining sugar. Add vanilla. Beat at a low speed until smooth.

Makes 7 cups.

May be stored for up to 2 weeks in an airtight container in refrigerator.