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In a large bowl (make sure there is no grease or
oil residue in the bowl), mix the meringue powder
and 4 Tbsp of water using a hand mixer on high
speed. Mix until completely dissolved and very
frothy. Add half of the powdered sugar. Mix on low
until incorporated. Add the other cup of powdered
sugar along with the corn syrup and lemon powder
(or extract). Mix on low until combined, and then
switch the speed to high and mix for 2 minutes (no
less!). Taste the icing and add more lemon flavor
if desired.
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The icing should be thick and have a little more
volume as well. It should hold a soft peak. Once
mixed, grab a spatula and mix in the white food
coloring or other colors as desired. To thin out
the icing, add ½ tsp of warm water at a time until
desired consistency is reached (15-20 seconds for
flood icing). Mix with the spatula to avoid more
air bubbles.
(15-20 second- If you pick up your spoon and allow
a stream of icing to fall back into the bowl, it
would take 15-20 seconds for the icing to melt
back into itself and go back to a smooth layer.
The longer the time the thicker the icing. The
shorter the time, the thinner and more wet the
icing is.)
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