• 6 cups of powdered sugar sifted (C&H brand) 
• 8 tablespoons of pasteurized egg whites (from carton) 
• 1 teaspoon of cream of tartar (McCormick brand) 
• 1 teaspoon of vanilla or flavor of choice  

INSTRUCTIONS:

Dump all the ingredients in your mixing bowl with the paddle attachment. Mix on low. Mix on low for a good 10 minutes and the icing should be nice and white and fluffy! If it's too thick or stiff jut add more egg whites or if you just so happen to add too much egg whites you can fix it by adding more sifted powdered sugar! 

IMPORTANT -> cover your icing with plastic wrap and lid so it doesn't dry out! The plastic wrap should be pressed against the icing so that there is no room for air to dry it out. I like to place a damp towel over the bowl if I don't have a lid readily available.  

Place in pipping bag and seal shut. Can be stored for 1 week in fridge or you can drop it in the freezer for a longer lifespan.