Royal Icing

2 eggwhites
2 lb icing sugar sifted (Not all may be used)
1 tsp lemon juice

Step 1: Combine eggwhites and lemon juice in a large bowl. Add some of the sifted icing sugar to the mixture and start the mixer.

Step 2: Keep adding icing sugar a little at a time. When the mixture looks like thick whipped cream and makes soft peaks when you push down the hooks/paddle in it, you can use it for piping.

Step 3: When you have the soft peak icing, you start to only add 2 tbsp of icing sugar at a time because from now on the icing will get more and more stiff. When you can pull out small stif peaks the icing is ready. Cover the icing with cling film and a lid or wet cloth and store it in the fridge.