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Select powdered sugar made with tapioca, arrowroot, or without starch to avoid chalky taste
Choose pasteurized eggs or liquid pasteurized eggs from cartons
Whip egg whites, confectioners' sugar, and cream of tartar together to incorporate air and create volume
Adjust consistency by controlling the amount of water or liquid added
Use thicker consistency for outlining and creating borders
Use thinner consistency for flooding or filling in larger areas
Allow royal icing to set and harden as water content evaporates