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With a rotary beater, beat egg whites, water, and cream of tartar until foamy.
Gradually add 3 cups sifted powdered sugar, beating constantly until stiff.
Use at once because this frosting hardens fairly quickly. Makes 1-½ cups.
This recipe comes from exceptional educator Candace Szalay, when she was my daughter’s grade school teacher. Kids used this icing to glue graham crackers together into gingerbread houses.