Decorating Icing
By Katie LeairdPublished on October 18, 2016
Time
10 minutes
Yield
Makes 1 1/3 cups
Ingredients
Before You Begin
This recipe makes bright white icing. For colored icing, stir 1 to 2 drops of food coloring into the icing to achieve the desired color before transferring it to a pastry bag.
Instructions
- Using stand mixer fitted with whisk attachment, whip egg whites and sugar on medium-low speed until combined, about 1 minute. Increase speed to medium-high and whip until glossy, soft peaks form, 2 to 3 minutes, scraping down bowl as needed.
- Transfer icing to pastry bag fitted with small round pastry tip. Decorate cookies and let icing harden before serving.
Time
10 minutesYield
Makes 1 1/3 cupsIngredients
Ingredients
Ingredients
Why This Recipe Works
Basic icing recipes call for sugar mixed with milk or water, but this leads to thin icing best applied as a glaze. We wanted to draw sharp, distinct features and embellishments on our gingerbread cookies. To create an icing with more structure and ensure more successful detailed decorating, we whipped egg whites with confectioners’ sugar in a stand mixer. The resulting icing was thick and a bright, glossy white in color. It can be easily tinted by just adding a drop or two of food coloring.
Before You Begin
This recipe makes bright white icing. For colored icing, stir 1 to 2 drops of food coloring into the icing to achieve the desired color before transferring it to a pastry bag.
Instructions
- Using stand mixer fitted with whisk attachment, whip egg whites and sugar on medium-low speed until combined, about 1 minute. Increase speed to medium-high and whip until glossy, soft peaks form, 2 to 3 minutes, scraping down bowl as needed.
- Transfer icing to pastry bag fitted with small round pastry tip. Decorate cookies and let icing harden before serving.
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