DIRECTIONS

In a small mixing bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint with food coloring if desired. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
    To decorate, place icing in a pastry bag. For border decorations and dots, use #3 round pastry tip. For small detailed decorations, use #1 or #2 round pastry tip. Yield: about 1 cup. Editor's Note: Use of a coupler ring will allow you to easily change pastry tips for different designs. Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit www.wilton.com.