Monday, November 23, 2009

ROYAL EGG WHITE FROSTING FOR COOKIES

This icing is edible. It does, however, dry hard. It is great for decorating cookies, especially ones you want to use as decorations. This is not an icing recommended for cakes, except for special trims, if desired.

3 egg whites at room temperature
4 cups powdered sugar
1/2 tsp cream of tartar

Using an electric mixer, beat all the ingredients together at high speed for 7 to 10 minutes. Use immediately. You cannot restore this icing to its original texture by rebeating. This icing dries quickly so work fast and keep your bowl covered with a damp cloth.

Note: If you are going to pipe delicate stringwork add a teaspoon of light corn syrup to 1 cup of icing.

Yield: 2 1/2 cups.

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