- 2 large egg whites , or more to thin icing
- 4 cups sifted confectioners’ sugar , or more to thicken icing
- Juice of 1 lemon Beat the 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. Break up the icing into separate containers and mix in preferred colors. The icing may be stored in an airtight container in the refrigerator for up to 3 days. Makes about 2 1/2 cups.