 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
If you want to decorate your cookies by spreading the icing rather than piping it, you may need to thin it with water (see cooks' note, below). Active time: 15 min Start to finish: 15 min Ingredients:
1 (1-lb) box confectioners sugar |
4 teaspoons powdered egg whites (not reconstituted) such as just whites |
1/3 cup water |
1 tablespoon fresh lemon juice |
1 teaspoon vanilla |
Directions:
1. Beat together all ingredients in a large bowl with an electric mixer (preferably fitted with whip attachment if using a standing mixer) at medium speed until just combined, about 1 minute. Increase speed to high and continue to beat icing, scraping down side of bowl occasionally with a rubber spatula, until it holds stiff peaks, about 3 minutes in a standing mixer or 10 with a handheld.
2. If not piping icing immediately, cover surface with a dampened paper towel, then cover bowl with plastic wrap.
3. Cooks' notes: If you plan to spread cookies with icing (rather than pipe it), stir in more water, 1 teaspoon at a time, to thin to desired consistency. Icing can be made 1 day ahead and chilled, covered. Beat with mixer 1 to 2 minutes before using.
|
|