confectioners’ sugar, plus more as needed
dried egg whites (see Tips)
light corn syrup
vanilla or almond extract
natural liquid dye (optional; see Tips)
- Stir together confectioners’ sugar and dried egg whites in a small bowl. Stir in water, corn syrup and vanilla (or almond) extract and drops of natural liquid dye, if using, until completely smooth. To color the frosting with frozen juice concentrate, see variation below.
- Use the icing as is for drizzling or stir in more water to thin for spreading or more sugar to stiffen it for piping.
Tips: Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites, like icings or meringues. Look for them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions or use according to the recipe. Variation: To dye icing with frozen juice concentrate: Omit the water and stir in 2 to 4 tablespoons thawed frozen juice concentrate to color the icing instead of purchased natural dye. Try cranberry juice for pink, orange juice for pale orange, Concord grape juice for pastel purple.
Makes: about 1/2 cup
* Nutritional Guidelines based on the USDA's MyPlate Standards.
- Fat0 g
- Cholesterol0 mg
- Carbohydrates5 g
- Protein0 g
- Sodium4 mg
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