Royal Icing

Description
Royal Icing from the Wikibooks Cookbook—original source of recipe, licensed under the GNU Free Documentation License
 * Cook Time: Just a few minutes

Ingredients

 * 2 large egg whites
 * ⅛ teaspoon cream of tartar
 * 2½ cups confectioners' sugar
 * liquid or paste food coloring

Directions

 * 1) In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low until they become loose, about 1 minute.
 * 2) Add the cream of tartar and continue mixing on low until the whites become frothy, about 2 minutes.
 * 3) Gradually add the confectioners' sugar with the mixer on low.
 * 4) Continue to mix until the icing holds a stiff peak and is dull in appearance, about 2 minutes. The icing is ready to use for piping lines.

Flooding (filling in an icing outline)

 * Add a small amount of water to the frosting and mix until the icing reaches a looser consistency.

Notes, Tips and Variations

 * If desired, divide the icing among smaller bowls and add coloring(s).
 * To store icing for later use:
 * 1) Clean the inner sides of the bowl or container to remove any drips.
 * 2) Place a dampened paper towel directly on the surface of the icing and then cover the bowl very tightly with plastic wrap.
 * 3) Refrigerate up to 5 days.