XXXX sugar
Egg white or sweet cream
Roll and sift the sugar if it is lumpy, making it as fine as possible.
Beat the egg white just enough to break it up or pour into a bowl the
desired amount of sweet cream, remembering that very little liquid will
moisten considerable sugar. Add the sugar a little at a time, beating
all the while, until a sufficient amount has been used to make the
mixture dry enough to handle with the fingers. Then flavor and color in
any desired way and make up as if it were fondant.