Ingredients

Method

1. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low for about 1 minute until they become loose.
2. Add the cream of tartar and continue mixing on low until the whites become frothy, about 2 minutes.
3. Gradually add the confectioners' sugar with the mixer on low.
4. Continue to mix until the icing holds a stiff peak and is dull in appearance, about 2 minutes. The icing is ready to use for piping lines.

Notes

• If concerned about foodborne illness, use pasteurized eggs.
• If desired, divide the icing among smaller bowls and add coloring(s).
• To store icing for later use:
• Clean the inner sides of the bowl or container to remove any drips.
• Place a dampened paper towel directly on the surface of the icing and then cover the bowl very tightly with plastic wrap.
• Refrigerate up to 5 days.

Categories

• Inexpensive recipes
• Recipes for frosting and icing
• Vegetarian recipes
• Recipes using egg white
• Gluten-free recipes
• Recipes using powdered sugar
• Recipes using cream of tartar
• Recipes using food coloring