Decorator's Frosting

Beat the egg whites with the salt just until loosened and foamy, then start stirring in sugar.
The mixture will be lumpy at first, but will soon smooth out.
Keep adding sugar until the icing falls from the lifted spoon in a thick thread and stays on top of the mass for a moment before subsiding back in.
Place plastic wrap right on the surface of the finished icing to keep it from forming a crust.

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