This pure white icing is used to cover Christinas and Wedding Cakes. Covered with a damp cloth or dampened greaseproof or waxed paper, the icing will keep for up to 3 days in a cool place. For a coloured icing, beat in 3 or 4 drops of edible food colouring, depending on the strength of the colour, just before beating.
1 lb. icing sugar
2 egg whites, lightly beaten
Sift the icing sugar into a large mixing bowl. Add the egg whites and stir the mixture gently with a wooden spoon until it is nearly smooth. Using a wire whisk or rotary beater, beat the icing gently for 2 minutes, then vigorously for 10 minutes or until it holds stiff peaks. The icing is now ready to use.