It is not necessary to Lave white of eggs to make cake icing or frosting. A better kind of frosting that will not break when the cake is sliced, is made of either dissolved gelatine or powdered gum arabic. They need only be dissolved in boiling water to make a mucilage like the common bottle mucilage in thickness, then beat up sugar in it just the same as with white of eggs. It is quicker to make than the egg kind and is extremely white. If too thick on the cakes, set them in a warm place and this kind of frosting will run down smooth and glossy. There is a powdered kind of gelatine called granulated, that is very good for this purpose.