Protein glaze that doesn't crumble

Ingredients:

• 900 g of powdered sugar
• 0.5 cup + 2 tablespoons dry egg white
• Food colorings of different colors

Preparation:

1. In a large bowl, combine the powdered sugar, egg white powder, and 3/4 cup water. Mix with a mixer on low speed until peaks form; the icing should be snow-white and thick, but not fluffy or airy.
   
   
   If you overbeat the glaze, it will become filled with air, making it difficult to work with. In this case, let the glaze sit and then vigorously stir it with a silicone spatula.
2. Add up to 1 tablespoon of food coloring and stir with a silicone spatula until the color is uniform. Gel colors are best for royal icing. They are less watery than liquid colors and won't affect the texture of the icing itself. Try not to add too much coloring, as this will also affect the shine and consistency of the icing. Store the icing at room temperature, placing plastic wrap directly on the surface.