2 pounds powdered sugar
6 egg whites at room temperature
1 tsp. cream of tartar
This recipe works best with a heavy duty mixer. If possible, use a stand mixer. If you use a hand-held mixer, you may want to cut the recipe in half and make it in 2 batches.
Beat together the powdered sugar, egg whites and cream of tartar for 8 to 10 minutes or until stiff peaks form. When the icing is done, it should not be runny. If it is, beat it for a few extra minutes. Place the completed icing in a covered bowl with a dampened paper towel along with a piece of plastic on top. Refrigerate the icing to keep it fresh.