2 cups confectioners’ sugar
1 large egg white, or equivalent amount of dried egg whites
1/2 teaspoon lemon juice
In a large bowl, combine the sugar, egg white, and lemon juice. With a wooden spoon, mix the ingredients together until the icing is thickened and smooth, about 2 minutes.
The icing will keep up to 2 days in an airtight container in the refrigerator. Before using, beat it with a fork. Stir in very small amounts of water if it seems too thick.
Makes 1 cup, enough to frost about 36 cookies