Icing directions

Your icing mix includes powdered sugar, meringue powder, and cream of tartar.  You'll need to add up to 3/4 cup (6 oz) room temp water. 

• Use a normal size 4-5 quart bowl stand mixer.
• Pour the sugar and the other dry ingredients into the bowl and whisk together.
• Continue mixing while you pour in the water.  
• From experience usually only use 5 oz and save the last 1 oz if I need it. It's all about the room temp / humidity level. If it's dry you'll likely use all of it.
• You can do the initial mixing with the mixer if you start out at the slowest speed on some mixers to avoid blowing all of the sugar out of the bowl.
• Once it's combined put the bowl into the stand mixer with the paddle attachment, turn up to medium and let it mix for about 5-10 mins. 
• Icing should be light, stiff and shiny. If it runs off the spoon when you scoop it up it needs to be mixed longer. Or if its this "flat" add a tiny bit of water and keep mixing. 

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• Cover the remaining icing in the bowl with a damp towel and when you need more, mix it up again until stiff. 
• You can't over mix this and it's totally fine to be remixed. We've even saved the leftover sealed in a container in the fridge for a day or so, brought it back out to room temp, rewhipped and finished the decorating without an issue.