Royal Icing w/egg whites:
3 egg whites
1 lb confectioner's sugar
1/2 teaspoon cream of tartar (If you don't have it, it's not the end of the world, just make it without it this time and pick some up the next time you are at the store so that you'll have it in the future. It helps to stabilize the egg whites and stiffen the icing.)
Beat until blended. Scrape down bowl and then continue beating for several minutes (maybe as long as 10 or 12). You want it to lose the wet shiny look. It's done when it holds stiff peaks or when you can draw a spoon or knife through it and the path through which the spoon was drawn holds its shape.
Have fun!
E.
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