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Place egg whites in the bowl of an electric stand mixer and beat using the whisk attachment until frothy.
Add ¼ c of the sugar and mix well. Gradually add the remaining 3¾ c of sugar, beating on low speed and scraping down the sides.
Increase the speed to high and continue to beat the mixture until soft peaks form, about 5 minutes.
At this stage, the icing will be very thick. Add water, a few drops at a time, to thin the icing to the consistency appropriate for the kind of decorating you are doing—thicker for lettering, thinner for flooding the cookie.
Store icing at room temperature in an airtight glass or metal container. Use within 2 days.
Tags: american, baking, crateandbarrel, cookie, dessert, icing, vegetarian