ROYAL ICING

1/3 cup pasteurized egg whites (sold in the egg section, in a cardboard milk-carton like container)
4 - 5 cups confectioners sugar

Using an electric mixer (either stand or hand) on low speed beat the egg whites until frothy.  Continuing on low speed add the confectioners sugar one cup at a time, scraping sides of bowl before each addtion.  Once you've added 4 cups of confectioners sugar, turn mixer to high speed and beat for 6 - 8 minutes, scraping sides and beater occasionally, until mixture is thick, smooth and has increased in volume. Mixture should be shiny.  Icing should hold peaks.  Add more confectioners sugar to thicken if necessary.   When not in use, cover with a damp paper towel and plastic wrap.  If there is any leftover icing, it can be refrigerated in a tightly closed container for up to two weeks.  This icing dries very hard - it's used to glue a gingerbread house together or make decorations that dry hard.  It is edible as long as you use the pasteurized egg whites.