Royal Icing

1	lb.	sifted confectioners' sugar — or more as needed
1/2	c.	pasteurized egg whites (3 large egg whites)
1/2	tsp.	cream of tartar

1.	Place all ingredients in a large mixing bowl and combine.
2.	Scrape down sides.
3.	Turn the mixer to high and beat until thick and very white. Mixture will hold a peak. This should take at least 7-10 minutes.
4.	When finished, cover with plastic wrap, making sure it touches the royal icing so a crust doesn't form.

^{Note: Royal icing dries out quickly, so make sure it is covered all the time. Otherwise there will be lumps in the icing and they will never pass through an icing tip.}