THRUSH’S FLUFFY BOILED ICING:

           3 TB meringue powder

          ½ cup cold water

           2 cups granulated sugar

          ¼ cup corn syrup

          ½ cup water

                   Beat meringue powder and ½ c. water until stiff, about 4 minutes. In large microwave-safe measuring cup, stir sugar, corn syrup and other ½ cup water. In microwave, bring syrup mixture to a boil (approx. 5 minutes). Remove when boiling stops. Slowly add syrup to meringue mixture while beating on low. Beat on high speed for 4 minutes until stiff and glossy. Use immediately, Iced cake can be stored at room temperature if served within 24 hours, otherwise, refrigerate.