I found that this recipe for royal icing is the perfect consistency for decorating intricate cookies,
like these Lace Cookies I made for Christmas.
1 lb. powdered sugar
3 egg whites (at room temperature)
1/2 tsp. cream of tartar
1 Tbsp. of water
Slowly combine all ingredients in your mixer and blend until smooth (1-2 minutes). Then, turn your mixer to high and beat for 5-7 minutes. Cover tightly with plastic wrap when not using because the icing will dry out very quickly. If stored for longer than a few hours, you will need to re-mix the icing, as it will separate. Can be stored in the refrigerator for 1 week.
Yield: 3 cups