Decorator Icing

By japaulson

Ingredients

• 4 cups confectioners' sugar
• 1/2 teaspoon cream of tartar
• 6 tablespoons pasteurized liquid egg whites or equivalent reconstituted dried egg whites (3 egg whites) (see Ingredient note)
• 1 teaspoon vanilla extract
• Food coloring (optional)
• Water for thinning, if needed
• Yields 2 cups

Details

Adapted from EatingWell.com

Preparation

Step 1

Sift sugar and cream of tartar into a large mixing bowl. Add egg whites and vanilla; beat with an electric mixer at low speed until mixed. Increase speed to high and beat until icing has thickened and holds peaks, 8 to 10 minutes.

Decorate cookies (see Cookie-Decorating Tips, with Holiday Cookie Cutouts recipe). While working, keep the icing covered with a damp towel to prevent it from drying out. Let cookies stand until icing has set, about 30 minutes.

Ingredient note: To avoid health concerns about uncooked eggs, use pasteurized egg whites. You can find both refrigerated cartons of pasteurized egg whites and convenient pasteurized dried egg whites in most supermarkets.