1) Combine all the ingredients, except the food colouring, in the bowl of a standing mixer fitted with the paddle attachment. Mix slowly until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and bubbly. If the icing is overbeaten, it will get aerated which makes it harder to work with. If this happens, let the icing sit to settle, then use a rubber spatula to vigorously beat and smooth it out.
2) Alternatively, combine ingredients in a large bowl, and beat with hand beaters on low speed until the icing thickens to stiff peaks.
3) Add up to 1 tbsp food colouring and mix with a rubber spatula until the colour is uniform. (Adding too much colour reduces the sheen of the icing and can break down the consistency of the icing over a couple of days.) Store icing, covered, with cling film on the surface of the icing.
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