Makesabout 3 cups
- Active time:15 min
- Start to finish: 15 min
December 2006
This recipe originally accompanied five-spice gingersnaps. See Kitchen Notebook for more about icing cookies.
-
1
(1-lb) box confectioners sugar
-
4
teaspoons
powdered egg whites (not reconstituted) such as Just Whites
-
1/3
cup
water
-
1
tablespoon
fresh lemon juice
-
1
teaspoon
pure vanilla extract
-
Beat together all ingredients in a large bowl with an electric mixer at medium speed until just combined, about 1 minute.
-
Increase speed to high and continue to beat until icing holds stiff peaks, about 3 minutes in a stand mixer or 10 with a handheld. If not using icing immediately, cover surface with a dampened paper towel, then cover bowl with plastic wrap.
Cooks’ note: Icing can be made 1 day ahead and chilled, its surface covered with a dampened paper towel and bowl covered with plastic wrap.
