Boiled Icing (Wilton's)

Directions

1. Again, have all utensils completely grease-free.
2. With a heavy-duty mixer whip meringue pwdr with 1/2 c. water for 7 min at high speed. Blend in confectioners sugar at low speed, then beat 4 min at high speed. Cover with a damp cloth
3. (important).
4. In a saucepan (use one larger than you think you need), cook granulated sugar, cream of tartar, and 1/2 c. water over medium to high heat, stirring constantly (I use medium; the recipe says high).
5. When the mix boils, stop stirring; brush sides of the pan down with hot water to remove sugar crystals (Joy of Cooking recommends covering the pot and boiling for three or possibly four min to do this, and I have found it works very well indeed). Use a candy thermometer, and boil till it reaches 240 degrees (245 for stiffer icing; this corresponds to between soft and hard ball stages). Remove from heat and slowly add in to whipped mix, beating at low speed. Whip at high speed for 5 min. Keep covered with a damp cloth while using.
6. Note: this icing must be used immediately. Don't store.
7. 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 which fairly quickly, so after you finish keep the cake in a cake box or possibly something else to hold in humidity.
8. 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 cannot lose weight by eating like this every meal.
9. However, for a splurge I guess it is better than all which hydrogenated oil.