1. In the bowl of a stand mixer (using the whisk attachment) or large mixing bowl, beat together the meringue powder and warm water on medium-low speed until frothy, about 1 minute. 
2. with the mixer on low speed, slowly add in confectioners’ sugar, corn syrup, and vanilla.
   Once fully incorporated, increase speed to medium speed and whip using the whisk until a glue-like consistency forms. Whip on medium-high speed for an additional 1 to 2 minutes to make stiff peaks for a thicker icing.
3. At this point, this is the base icing and will be stiff. If the icing is too stiff, add more water, I recommend starting with 1 teaspoon at a time until desired consistency is reached. I also love using a spay bottle to thin the icing down.  If icing is too thin, add powdered sugar, just a little at a time, until desired consistency has been reached.
4. Once desired consistencies are reached, add the white icing to a piping bag or place it in bowls and color using ONLY gel food coloring. If you use drops it will thin out your icing and change the consistency of the icing. 

Consistency Types

1. Stiff Consistency: This type of consistency is comparable to buttercream icing. It is used for leaves, detail designs, flowers and much more. This consistency will hold its shape. 
2. Piping Consistency: This type of consistency is comparable to toothpaste. It is used outlining and lettering. This icing count is 25 seconds. 
3. Flood Consistency: This type of consistency is comparable to honey or shampoo. It is used for for filling large areas. This icing count is 8-10 seconds.