For an especially glossy icing, mix in a few drops of glycerin (available at drugstores)
Source: Martha Stewart Living, February 1996
- 2large egg whites, or more to thin icing
- 4 cups sifted confectioner's sugar, or more to thicken icing
- Juice of 1 lemon
- 3 drops glycerine
Beat the egg whites until stiff but not dry. Add sugar, lemon juice, and glycerine (If using); beat for 1 minute more. If icing s too thick, add more egg whites; if it is too thin add more sugar. Note: Raw eggs should not be used in food prepared for pregnant women, babies young children, or anyone whose health is compromised.