Decorating Icing

Decorating Icing


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 2   Average: 5/5]

You can make this icing a day before you need it. Just blanket the surface with a dampened paper towel, cover the bowl with plastic wrap, and place in the refrigerator.

  • 1 Pound Box Powdered Sugar
  • 4 Teaspoons Powdered Egg Whites
  • 1 Tablespoon Fresh Lemon Juice
  • 1 Teaspoon Vanilla Extract
  • 1/3 Cup Water
  • Food Coloring (Optional)
  1. In large-size bowl beat together powdered sugar, powdered egg whites, lemon juice, vanilla, and 1/3 cup water for 1 minute, on medium speed, until just combined.
  2. Increase speed to high and continue to beat until icing holds stiff peaks (3 minutes in stand mixer or 10 minutes with handheld mixer).
  3. If you are coloring the icing then transfer 1/4 cup to small-size bowl and tint with food coloring. Use separate bowls for each color. Spoon each color icing into small heavy-duty sealable plastic bag (not a pleated bag), press out excess air, and cut a 1/8 inch opening in bottom corner of bag. Twist bag firmly just above icing, decoratively pipe icing onto cookies.
  4. Let icing dry completely before storing cookies. Store in airtight container until ready to serve.
  5. Makes 3 Cups
  6. Note: Do not use reconstituted egg whites. Use only powdered egg whites.
  7. Prep Time: 30 Minutes Cook Time: 0 Minutes Total Time: 30 Minutes
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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