- 2 large egg whites or egg-white substitute, or more to thin icing
- 4 cups sifted confectionersÂ’ sugar, or more to thicken icing
- Juice of 1 lemon
- assorted food coloring
- Beat the egg whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. Add food coloring to achieve desired color.
Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.