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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 23g Recipe makes 24 cookies) |
||
| Calories 75 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 7mg | 0% | |
| Potassium 17mg | 0% | |
| Total Carbohydrate 18.9g | 6% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 18.5g | ||
| Protein 0.5g | 0% | |
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By: mariposa13
Royal Icing
By: Miss Annie
Feb 9, 2002
A recipe for cookie icing.
24 cookies
Ingredients
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 1 (16 ounce) package powdered sugar, sifted
- paste food coloring
Directions
1
Combine egg whites and cream of tartar in a large mixing bowl.2
Beat at medium speed on mixer until frothy.3
Add half of powdered sugar, mixing well.4
Add remaining sugar and beat 5-7 minutes at high speed, until mixture is stiff and holds a peak.5
Color with desired amount of paste food coloring.6
NOTE: Icing dries very quickly; keep icing covered with a damp cloth when not using.
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- Course > Desserts > Cakes > Fillings & Frostings
- Preparation > Time to Make > < 30 mins
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- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
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Featured Reviews for This Recipe
From: Chef #1175741
On Feb 19, 2009
I just wouldn't risk using egg whites in a frosting recipe when there are safer alternatives like meringue powder and pasturized egg products. Why take the chance?
From: Santi Kogerman
On Feb 1, 2004
I loved this recipe! While powdered sugar is usually always messy to work with -this was relatively simple and easy.I used this to ice gingerbread cookies. The texture was perfect and light and the taste was very delicate and dried and set nicely allowing plenty of time for decorating in between. I will defineately use this recipe again!
From: * Pamela *
On Dec 18, 2003
I received this exact recipe from my daughter's grade 1 teacher for the gingerbread houses they were making in class. This icing was easy to make and spreading was a breeze. I doubled the recipe and used a 1 kg package of icing sugar and it was the perfect consistancy. I didn't use any coloring this time, but I will be making this to frost cookies in the future and I will try it with the coloring then. Thanks for this recipe!
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