This is a great icing for icing sugar cookies and gingerbread cut out cookies

1/3 cup Pasteurized Egg Whites
1 tsp Vanilla Extract
3-4 cups Powdered Sugar, sifted
Beat the egg whites in the bowl of your stand mixer with the whisk attachment or with your hand-held mixer until the mixture looks frothy. Add the vanilla and with the mixer running on low speed gradually add the powdered sugar. If you want an icing that is easily spreadable add enough sugar to get the icing to slowly ribbon off the beater or whisk. For an icing that can be piped, add enough powdered sugar to get the icing to form stiff peaks and cling to the beaters or whisk without leaving the beater or whisk when held away from the bowl. Divide the icing up into smaller portions for coloring or use white. Place the icing in pastry bags fitted with the tip of your choice and pipe onto cookies.
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