Cookie Icing

By GratefulSea

Ingredients

• 2 cups confectioners' sugar
• 1 large egg white, or equivalent amount of dried egg whites
• 1/2 teaspoon lemon juice

Details

Servings 1
Adapted from realsimple.com

Preparation

Step 1

1. In a large bowl, combine the sugar, egg white, and lemon juice. With a wooden spoon, mix the ingredients together until the icing is thickened and smooth, about 2 minutes.

2. The icing will keep up to 2 days in an airtight container in the refrigerator. Before using, beat it with a fork. Stir in very small amounts of water if it seems too thick.


TO DECORATE:

Step 1: Outline just inside the edges of the cookie—use royal icing in a piping bag fitted with a small round tip. Let the icing set slightly, 20 to 30 minutes.

Step 2: Fill in—or “flood”—the center of the cookie with more icing. (If you’re going for an ultrasleek look, thin the icing with a few drops of water.)

Step 3: To fill in tight corners, use a toothpick to drag the icing outward. You can also use the toothpick to pop any air bubbles that form. Let the icing dry partially before adding sprinkles, and completely (four-plus hours) before piping other colors on top.