Prep 10 mins
Cook 0 mins
This makes a smooth, hard icing when it dries. Ideal for "edible" crafts like gingerbread houses or cookie christmas ornaments. Obviously this isn't for everyone but I thought it might be worth posting since it is fun for the Holiday Crafts. (But be careful, it does dry quickly so it should be covered with a damp cloth when not in use)
- 2 pasteurized egg whites
- 2 cups powdered sugar
- 1⁄2 teaspoon cream of tartar
- food coloring (If desired)
- Beat the egg whites with the 1/2 tsp cream of tartar until stiff.
- Add the 1 cup of powdered sugar and beat 5 minutes with mixer. Add second cup of sugar and beat until it holds it's shape. If the icing doesn't look thick enough for you just gradually add a little more sugar as you mix icing or if it's not moist enough add a few drops of water until it reaches desired consistency. (The size of the egg whites can vary and effect the consistency).
- Add food coloring if desired.
- Transfer to a bowl and cover with a damp cloth or press plastic wrap in the bowl directly over frosting and lift up only when you need to get more icing.
- It is reccomended that you use an electric (stand) mixer, not a hand mixer because it will give your hand mixer a workout!