3 egg whites 1/2 tsp cream of tartar 1 package (1 lb.) 10X confectioners sugar, sifted Beat egg whites and cream of tartar until foamy in small bowl. Slowly beat in sugar until frosting stands in firm peaks and is stiff enough to hold a sharp line when cut through with a knife. Keep bowl of frosting covered with damp paper towel while working to keep frosting from drying out. Store leftover frosting in a tightly closed container in the refrigerator for another day's backing. Note: For 1/2 recipe, use 2 egg whites, 1/2 tsp cream of tartar and 3 cups of powdered sugar. Thin with a very small amount of water for a smooth spreadable frosting for cookies. Add food coloring to make different colors. Paste coloring works best.

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