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ROYAL FROSTING 
3 egg whites
1 pkg. confectioners' sugar
1/2 tsp. cream of tartar

Beat Egg whites and cream of tartar until foamy in small bowl. Slowly beat in confectioners' sugar until frosting stands in firm peaks and is stiff enough to hold a sharp line when cut through with knife. Keep bowl covered with damp paper towel while working to keep frosting from drying out. Store leftover frosting in tightly covered jar in refrigerator. Use decorating tube to decorate sugar cookies. Then sprinkle with candy decorating sprinkles.
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