Royal Icing: Yield approx 2 1/2 cups, 2 egg whites, 1/2tsp cream of tartar, 2 tsp of water, 4 cups (1lb) royal icing sugar. Optional: food coloring as desired. Blend all ingredients slowly with a mixer: beat at medium speed until the icing forms soft peaks (about 5 min). Taste and adjust sweetness by adding more sugar if required. May be thinned out with a small amount of water to desired consistency. Can be spread with a spatula or piped with a pastry bag. Use within 2 weeks. Keep covered with a damp towel to prevent drying out.