Use small bowl of your mixer.

Beat egg whites until foamy; add cream of tartar and beat in . Slowly beat in the sifted 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 using; to keep frosting from drying out. Store any leftover frosting in a tightly covered jar in the refrigerator. Makes 2 1/2 cups.

NOTE: For 1/2 recipe, use 2 egg whites, 1/2 tsp. cream of tartar and 3 cups sifted sugar.

Good for decorating Christmas cookies.