Source: Martha Stewart Living, October 1995
- 2 large egg whites, or more to thin icing
- 4 cups sifted confectioners' sugar, or more to thicken icing
- Juice of 1 lemon
- 3 drops glycerin
Beat the egg whites until stiff but not dry. Add sugar, lemon juice, and glycerin, and beat for 1 minute more. If icing is too thick, add more egg whites. If it is too thin, add more sugar.
Divide icing into small bowls and tint with small amounts of liquid food coloring.