This versatile icing is ideal for piping, but it can also be thinned with water and painted over cookies; it dries to a beautiful matte finish. 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. Source: EatingWell Magazine, Fall 2002

Patsy Jamieson
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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.

Decorate on parchment: When adding finishing touches to your cookies or cakes, place them on a large sheet of parchment paper before you decorate. The paper catches the excess, making cleanup a breeze.

Nutrition Facts

20 calories; total fatg; saturated fatg; cholesterolmg; sodium 2mg; potassium 4mg; carbohydrates 5g 2% DV; fiberg; sugar 5g; protein 0.1g; exchange other carbs 1; vitamin a iuIU; vitamin cmg; folatemcg; calciummg; ironmg; magnesiummg; thiaminmg.