Decorating Icing

Published on December 16, 2015 | By Victoria |

- Prep Time
- 30 Minutes
- Yield
- 3 Cups

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.

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Ingredients

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)

Nutrition Info

Instructions

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.
Increase speed to high and continue to beat until icing holds stiff peaks (3 minutes in stand mixer or 10 minutes with handheld mixer).
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.
Let icing dry completely before storing cookies. Store in airtight container until ready to serve.
Makes 3 Cups
Note: Do not use reconstituted egg whites. Use only powdered egg whites.
Prep Time: 30 Minutes Cook Time: 0 Minutes Total Time: 30 Minutes
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