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.

Makes about 2 cups

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

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

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.
2. 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.

NUTRITION INFORMATION: Per teaspoon: 20 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 5 g carbohydrate; 0 g protein; 0 g fiber; 2 mg sodium.

TIP: 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.