Royal Icing

• 1 egg white (35 g)
• about 200 g icing sugar, sifted

Using a mixer with a whisk attachment, start beating the egg white. Once it is foamy, begin adding icing sugar, a couple of tablespoons at a time. When it reaches your desired thickness, stop adding the icing sugar.

If you want to make the icing thicker, add a bit more icing sugar. If you want to make the icing thinner add a drop of water (about ½ tsp at a time).

Use a wet towel