|Cream of tartar||1⁄4 Teaspoon|
|Confectioners sugar||1 1⁄4 Cup (20 tbs) (sifted)|
Beat the egg white, salt, and cream of tartar until stiff peaks form (use an electric mixer).
Add the vanilla; then gradually beat in just enough confectioners' sugar so that the icing is stiff but still thin enough to push through a 1/16-inch opening of a decorating tube tip.
Cover with a damp cloth until ready to use.