Monday, November 1, 2010

How to make decorator icing for cake and cookies

2 egg whites
1/8 tsp. cream of tartar
2 tsp. water
2 1/2 to 3 c. sifted confectioners' sugar
Combine egg whites, cream of tartar and water and beat until frothy, gradually adding in confectioners sugar. Continue to beat until the mixture holds soft peaks. Coat with food coloring or concentrated fruit juices (such as beet juice).

This can be used as a paste or cement for gingerbread houses, or to make decorations adhere to cookies which have been previously baked. Or use this mixture to spread with a spatula as icing, or to pipe through decorator tubes.