This icing is the one you use to make flowers, leaves, valances, ribbons, etc. It is also the kind you use to put together gingerbread houses, etc. It hardens as it dries so that you don't have any of the nasty mess of other types of frosting slipping around. Decorations may be stored in the freezer, so you can make them one day, and use them on another day. We learned from a church leader in a youth activity to make gingerbread houses, and it was so much fun, that I taught my kids. They set aside one evening every Dec. to make them as special gifts!
Combine egg whites and sugar in a mixing bowl and beat on high setting until soft peaks form. Cover with plastic wrap when not in use.
If you are making decorations (flowers,leaves, dots, etc.)ahead of time; make them on waxed paper and allow them to dry. Then freeze in an airtight container until ready to use.
This icing is not too useful with out a pastry bag and tips, but you can use a ziplock baggie with a hole cut out of one corner (careful to get the size you need). Put icing in the bag and squeeze as you would a pastry bag.