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In the bowl of a stand mixer fitted with the whip attachment, add the 3 egg whites (or 6 tbsp egg whites) from a carton. Whip on low-medium speed for 2 minutes until slightly foamy.
When the egg whites start to foam up, switch to med-high speed and slowly start pouring in the powdered sugar. This can take up to 90 seconds. Don't go too fast or the whites could collapse.
When all the sugar is mixed in, add the 1 tsp vanilla extract and ½ tsp cream of tartar and mix.
Bring the mixture up to high speed for 1-2 minutes until peaks start to form and the mixture is very glossy.
At this point the consistency is great for outlining. Separate what you need to outline the cookies. You can also use this to flood but it will just be a slower flood.
To make the icing thinner for a faster flood consistency, add 1 tsp water until you get to the desired consistency.