Description
A smooth and versatile icing perfect for cookies and decorations.
Ingredients
Scale
- 3 Large Egg Whites
- 3 ¾ Cups Powdered Sugar
- ½ teaspoon Cream of Tartar
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Almond Extract
- 1 Pinch Salt
- Water (as needed)
- Food Gel Coloring (of choice)
Instructions
- In the bowl of an electric mixer with a whisk attachment, whisk the egg whites until foaming.
- Turn the mixer off and add half of the powdered sugar. Whisk on low then turn off and add remaining powdered sugar, cream of tartar, extracts, and salt. Turn the mixer on and once incorporated, turn up to high and beat until the mixture is thick.
- Divide the coloring into small, plastic bowls. You’ll want the thick icing (like toothpaste) for the outer edge and slightly more runny for the flooding of the center of the cookie.
- Using a very small tipped bag, carefully draw around the cookie by touching the tip to the cookie, lifting up into the air and gently laying down in a straight line on the other end of the cookie, stopping to touch down at corners.
- In another bowl, add a little water to thin the icing out a little and mix to combine. Once the icing has reached the desired consistency, put it in a piping bag and flood the inside of the cookie, ensuring it’s taller than the outer edge created.
- Place the cookies aside to set completely if you want to add piped decorations, otherwise add sprinkles etc now. If you’re going to drag through and create a swirled design, do it now while it’s still wet.
Notes
- Ensure to use food gel coloring for better saturation.
- The thickness of the icing can be adjusted by adding more water or powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 40
- Sugar: 10g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg