Wedding Cake Icing by cucinagirl

Yield: About 7 cups of icing

2/3 cup + 3 tablespoons water, divided 
1/4 cup Meringue Powder 
12 cups sifted confectioners' sugar, (about 3 lbs.) divided 
1 1/4 cups unsalted butter (2 1/2 sticks) 
3 tablespoons light corn syrup 
scant 3/4 teaspoon salt 
3/4 teaspoon almond extract (or up to 1 teaspoon, to taste) 
3/4 teaspoon clear vanilla extract (or pure vanilla extract)

In a large bowl, combine water and meringue powder; whip with electric mixer at high speed until peaks form. Add 4 cups sugar, one at a time, while beating at a low speed. Add remaining 8 cups sugar, 1 tablespoon water, butter, and corn syrup in 3 additions, blending well (on low speed) after each. Add salt and extracts. Beat at low speed until smooth. If necessary for desired consistency, add remaining 2 tablespoons water. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add up to 3 more tablespoons each of water and corn syrup.