- 1 egg white
- 1 3⁄4 cups confectioners' sugar, sifted
- Lightly whisk the egg in a bowl.
- Gradually whisk in a sufficient quantity of confectioners' sugar to make a softly peaking icing.
- Cover the surface of the icing with a plastic wrap to prevent a crust from forming until ready for use.
Perfect. I usually use this exact recipe. I use 1 1/2 to 1/34 Aussie metric cups. Check consistency after adding 1 1/12 cups icing sugar. To add food colouring it can be added into the egg white for a consistently even colour. For anyone not wanting to use real egg white...then you can use the equivelent egg white powder with enough water to equal one large egg white. Also good with a little almond or vanilla essence added
This recipe worked very well as an icing for our gingerbread house. Thank you.
Thank you SO much!!! I was just asking in the Forums for a single use recipe. You're a Godsend!