This is a recipe for the classic icing used to decorate cut-out sugar cookies and gingerbread houses. It hardens quickly, so be sure to cover any you're not using with plastic wrap, gently pressing the wrap into the surface of the icing to prevent a crust from forming.
Source: New York Times
In the bowl of an electric mixer, combine the sugar, egg whites, cream of tartar and salt. Whisk until stiff and glossy.
To tint the frosting, divide into small bowls. Cover the ones you aren’t using with plastic wrap; the frosting dries out very quickly. Use a rubber spatula to stir in desired food coloring. Though not necessary, it makes life easier if you make two versions of each color — one that is thick to pipe the outline on the cookie, and one that is thinned out slightly with a little water to flood the outline.
Transfer frosting to piping bags fitted with very small round tips (sizes 1 to 2 work best). Pipe frosting onto cooled cookies and let set, at least 2 hours. Or use a pastry of paint brush to decorate cookies with the frosting.
If you plan to heavily frost your cookies, consider doubling this recipe. Leftover icing can be refrigerated for a few days in an airtight container (for extra insurance against drying out, press plastic wrap on to the surface of the frosting before closing the lid). Before using, let icing come to room temperature, and mix to combine. If the icing is still lumpy, beat the icing in the bowl of a stand mixer for a few minutes.
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|Serving Size: 1 Serving (939g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 9 (0%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 172.9mg||6 %|
|Potassium 242.5mg||6 %|
|Total Carbohydrate 837.6g||246 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 837.6g|
|Protein 10.8g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3316
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