3 egg whites
3 cups powdered sugar
½ tsp. cream of tartar
This icing will dry as hard as plaster. As you work, it is important to keep the bowl of icing covered with a damp cloth at all times except while filling your decorating bag. Mix ingredients together on low speed, then whip at high speed for five to ten minutes, until it is the consistency of thick whipped cream. As egg sizes vary, you may have to thin or thicken icing. Thin with water, a few drops at a time. Thicken with confectioners’ sugar. Icing may be stored at room temperature overnight in an airtight container or for several days in the refrigerator. Beat it again before using.
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