Place the egg white into a bowl.

Siftnhalf of the icing sugar over the top of the egg white.

Use a whisk to mix egg white and sugar together.

Once the sugar is more or less incorporated into the egg white change to a wooden spoon and cream the mixture together until it is nice and smooth.

The icingnat this stage is still too thin so slowly add the remaining icing sugar, sift it, until you reach the right consistency.

A couple of tips that i use.

Place the icing into a bowl and cover with cling wrap, make sure you allow the cling wrap to touch the icing so there is no air in the bowl. This stops it from going hard whilst you are waiting to use it.

When piping with an icing bag, have a glass with a damp paper towel in the bottom nearby. So when you want to rest or change color between piping you can just stand the piping bag in the glass with the tip touching the paper towel and again it stops it going hard whilst you work.

To test if you have the right consistency you should be able to pipe a line between two finger tips and it not break.