question about why with Fluffy white Frosting????

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I wanted to tap into the bakers experience/knowledge. I made the Fluffy

white Frosting from ' Special kids Special diets book this

weekend. It tasted fine, but my NT nephew picked up on the fact that the

frosting was gritty. It was as if the sugar did not dissolve.

For those unfamiliar with the recipe, it calls for water, sugar, cream of

tatar, egg whites and vanilla and you cook it in a double boiler.

Did I over cook it maybe? I did use dehydrated egg whites, so might I have

needed more water?

Just wondering. Also the frosting got really hard and gritty quickly while I

was trying to spread it.

As my last post about the cake recipe said, the cake was a hit, but I was

wondering how to make the texture of the frosting better.

Thanks for any thoughts.

Joyce