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In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl using a handheld mixer, begin to beat the egg whites and sugar on low speed.
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Be sure the bowl and beaters are free of any fat and that there is no egg yolk in the whites.
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After 30 seconds or so, scrape down the bowl with a rubber spatula and gradually increase the speed of the mixer to medium.
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Beat until the mixer thickens and stiffens, about 3 minutes.
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STORING ICING: Keep Royal Icing in an airtight container.
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To prevent a crust from forming while using the icing, keep the container covered with a damp towel or plastic wrap.
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Royal Icing will keep refrigerated for up to 2 days.
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Before reusing, lightly beat with a whisk or fork.
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Yield: 2 1/2 cups icing to cover about 4 to 6 dozen 3-inch cookies
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
