Instructions: Again, have all utensils completely grease-free.

With a heavy-duty mixer whip meringue powder with 1/2 cup water for 7 minutes at high speed. Blend in confectioners sugar at low speed, then beat 4 minutes at high speed. Cover with a damp cloth

(important).

In a saucepan (use one larger than you think you need), cook granulated sugar, cream of tartar, and 1/2 cup water over medium to high heat, stirring constantly (I use medium; the recipe says high).

When the mixture boils, stop stirring; brush sides of the pan down with warm water to remove sugar crystals (Joy of Cooking recommends covering the pot and boiling for three or four minutes to do this, and I have found it works very well indeed). Use a candy thermometer, and boil until it reaches 240 degrees (245 for stiffer icing; this corresponds to between soft and hard ball stages). Remove from heat and slowly add to whipped mixture, beating at low speed. Whip at high speed for 5 minutes. Keep covered with a damp cloth while using.

Note: this icing must be used immediately. Do not store.

The note at the top says "Use for icing cakes and all decorating techniques"; however, I would be a bit skeptical of using it for things requiring a lot of body, like roses. It does dry out, and that fairly quickly, so after you finish keep the cake in a cake box or something else to hold in humidity.

One last note: I hope no one thinks this stuff is less fattening than the normal icing (at least significantly). Simple sugars are simple sugars, and you cant lose weight by eating like this every meal.

However, for a splurge I guess it is better than all that hydrogenated oil.

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