Beat egg white slightly, then add 1 tablespoon confectioners' sugar and beat at high speed of electric mixer about 2 minutes.
Gradually add more confectioners' sugar, beating until mixture will hold its shape.
Amount of sugar will depend upon size of egg white generally about 1 1/4 cups.
Beat in lemon juice or cream of tartar.
Keep icing covered while decorating cake, and if it gets lumpy, beat it again.