Royal Icing

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This is used for piping, run-outs and sticking decorations onto cakes. It dries very hard and holds its shape when piped. Ingredients: 1 large egg white 1-1/2 cups confectioner's sugar, sifted

Whisk the egg white in a large bowl with a fork. Add a quarter of the confectioners' sugar and beat well. Gradually work in the remaining confectioner's sugar, beating well between each addition until the mixture holds its shape. Lay a piece of plastic wrap on top of the icing and cover the bowl with a damp cloth to prevent the icing from drying out. Store at room temperature.