The egg whites will whip better if they are at room temperature (most of us here in the USA keep eggs in the fridge). The bowl for the whites needs to be very clean. A tiny bit of fat/oil/grease will result in less that optimum whipping. You can use Cream of Tarter instead of the salt in the whites. Cream of Tarter is an acid which makes even more volume.
If you want frosting, as I do...I made this frosting here:
Maple Peppermint Frosting
Macronutrients:1 serving (I used 2 duck eggs and 2 chicken eggs)
Calories: 174 kcal
Net carbs: 6.5g
Total fat: 14.2g
Saturated fat: 8.6g