In a large mixing bowl, beat together the powdered sugar, meringue powder, and
water until stiff peaks form, about 3 to 5 minutes.
Not exact matches
Add the
water and beat on medium to high speed
until very glossy and
stiff peaks form (5 to 7 minutes).
Set bowl over a pan simmering with
water (not touching the bowl) and continue to beat mixture with the hand mixer for 12 minutes (
until stiff peaks form and frosting temperature reaches 160 degrees F. I used a candy thermometer for this).
Add the
water and beat on medium / high speed
until glossy and
stiff peaks form (about 5 minutes).
In a medium bowl, use an electric mixer to whip the egg white and
water together
until stiff peaks form.