Eggless Royal Icing

8 oz pure icing [confectioners'] or powdered sugar [2lb]
1 egg white substitute* [4]
4 drops acetic acid [1/4 tsp] (vinegar)
coloring

Sift the sugar into a large bowl. Beat the egg white lightly. Make a hole in the sugar and add the vinegar and some of the egg substitute. Beat thoroughly, adding more egg substitute as required to give a stiff consistency. [Amount to do 8 inch cake given in brackets.]

* egg substitute:
Dissolve 1/4 oz. unflavoured gelatine [depends upon strength of brand] in 1 1/4 cups hot water. Let sit until cold BUT not set. Four teaspoons of this mixture is approximately equal to 1 egg white. It should be used in exactly the same way as egg white in a royal icing recipe.