- 2 lb powdered sugar
- 1/2 tsp cream of tartar
- 5 large egg whites
- Froth up the egg whites, slowly adding in the sugar and tartar at low speed, scraping down the sides as needed.
- Mix for 1-2 minutes raising to high speed until good and thick.
- Go up higher until a very crisp white color comes.
- This is perfect as a hard frosting for gluing things!
- You will wait until the end to flavor.
TO COLOR.
Use a soft gel color instead of liquid. Separate icing into smaller bowls.
TO MAKE COOKIE OUTLINES: 1/2- 3/4 tsp water to 1 cup of frosting glue (it should fall in blobs off of a spoon).
TO MAKE A COATING: This acts like a spread. Use 1 cup frosting glue to 1.5 up to 2.5 tsp water. You want it to flow off the spoon and have a flat, glassy surface.
TO MAKE FLOODING. Used to fill in after outlining. 2-3 tsp water per cup of frosting glue. It will really run off the spoon but you don't want it so thin that it's watery.