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Cookie Icing

By Carrie Floyd, from the Culinate Kitchen collection

Prep Time

10 minutes

Introduction

This is a great frosting for decorating sugar cookies and gingerbread cookies — lemony, fluffy, and glossy.

Feel free to thin it if you want a a smoother, easier-to-spread icing. If you want to pipe icing from a decorator’s bag, this recipe should be the right consistency; otherwise, add more powdered sugar.

As for the powdered egg whites, I found a bag of Bob’s Red Mill in the baking section of my grocery store; Just Whites is another common brand.

Ingredients

	2½	cups powdered sugar
	2	tsp. powdered egg whites
	2	Tbsp. water
	3	Tbsp. fresh-squeezed lemon juice
	~	Food coloring (optional)

Steps

Combine all ingredients except the food coloring in a medium-size bowl. With an electric mixer, blend on low speed until everything is combined. Turn speed to high and continue beating, scraping down the sides of the bowl when necessary, for 3 to 4 minutes, until the icing is fluffy and holds peaks.
If the icing is too thick, feel free to add more water (1 teaspoon at a time), blending with each addition, until you reach the desired consistency.
If using food coloring, divide frosting into bowls and whisk in color.

This content is from the Culinate Kitchen collection.

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