Ingredients
3egg whites,or 3 oz pasteurized egg whites from a carton
4cupsconfectioners sugar
food coloring,optional
Preparation
Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment or beaters. Beat on medium speed until frothy.
Add the confectioners’ sugar and beat on low speed until blended. Increase the speed to medium-low and beat for 3 to 5 minutes, until the mixture is thick and shiny.
Divide the icing into bowls depending on how many colors is planned to use. Use food coloring to tint the icing and then add water, little by little, to get the right consistency.
Use a thicker icing for details and outlines and a thinner icing for “flooding,” or fully covering the surface of the cookies. Place a damp paper towel directly on top of the icing to keep a skin from forming on top.*
Serve over cookies and cakes, and enjoy!
