Royal Icing

• 2 lb (900 g) icing sugar
• whites of 4 large eggs

Sift icing sugar through a fine sieve on to a large square of greaseproof paper. Break the egg whites into a mixing basin and beat lightly until just frothy. Use eggs that are at room temperature and not straight from the refrigerator. Using a wooden spoon, gradually beat in about half the quantity of sifted sugar; taking care to beat in each addition well before adding the next.

Contin