Royale Icing

Using an electric mixer on low speed, beat egg white for a few seconds and add cream of tartar. Beat again until foamy. Egg white must be room temperature.

Add sugar 1/4 cup at a time beating after each addition.

Add vanilla extract and mix till blended.

Using higher speed of the mixer, beat royal icing until preferred consistency is achieved: soft peak if only to smooth on top of a cupcake using a spoon or stiff peak if to swirl using a piping tip.

If adding colors to royal icing, add a few drops then beat for a few seconds to blend color.

Fill your piping bag with royal icing then pipe away. Enjoy!