4 lbs. plus 1/2 c. confectioners' sugar
5 tbsp. meringue powder (powdered egg whites)
1/2 tbsp. cream of tartar
1/2 c. less 1 tbsp. water
Few drops of white mint flavoring (traditional extracts will discolor frosting)
Paste colors (cake decorating store)

Put all ingredients except the 1/2 cup sugar in a bowl; mix at low speed (a hand held mixer is not recommended). With a rubber spatula, scrape the bowl so that the icing will not stick to the bottom or sides. Add the remaining 1/2 cup sugar and mix thoroughly. Beat at high speed until frosting is stiff and creamy, about 5 minutes. Do not refrigerate. Will keep in an airtight jar 2-3 weeks. Before using, mix thoroughly with a spatula. Recipe can be doubled.