Recipe Talk

I found this new recipe and it seems like a good one except it calls for "1lb. ready-made soft icing incing sugar." i have looked every where for some but i cant seem to find it, a friend told me she once heard of an icing mixture made with confectioners' sugar but she doesnt know what makes it firm.
any advise would help me thank you.

If you have a cake or candy supplier near you, they can answer that question, but here is a recipe for a white icing that holds it's shape.

WHITE WONDER ICING

Mix in double boiler:
1/2 c. sugar
2 tbsp. white corn syrup
Pinch of cream of tartar

Place over boiling water for about 6 minutes, stirring with finger until it's too hot for you. Remove from heat. Beat with mixer until icing will hold shape.

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ROYAL ICING (Egg White Recipe)

3 egg whites, room temperature
1 lb. confectioners' sugar
1/2 tsp. cream of tartar
Combine ingredients, beat at high speed for 7-10 minutes. Yields less volume than royal icing made with meringue powder.

Royal icing is a hard drying icing. Please keep covered with a damp cloth. Humidity will greatly effect this icing. Both icing recipes are excellent "glue" for Easter Eggs, gingerbread houses and cookies you want to dry hard. Grease will greatly effect this icing. Be sure to wash all utensils with a good dish soap.

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ROYAL ICING (Meringue Powder)

3 tbsp. meringue powder
1 lb. confectioners' sugar
6 tbsp. warm water (in humidity use less water)
Beat all ingredients until icing forms peaks at low speed. Yield approximately 3 cups.