Ingredients
Equipment
Method
- In a large bowl, beat the egg whites, lemon juice, and cream of tartar with an electric mixer on medium speed until foamy.
- Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined.
- Increase the mixer speed to high and beat for 5-7 minutes, or until the icing is stiff and glossy.
- If the icing is too thick, add water, one teaspoon at a time, until it reaches your desired consistency. If it's too thin, add more powdered sugar, one tablespoon at a time.
- Use immediately for decorating cookies, or cover tightly with plastic wrap pressed directly onto the surface of the icing to prevent a skin from forming.
Notes
This icing can be colored with gel food coloring. For best results, use gel colors as liquid colors can alter the consistency. Store any leftover icing in an airtight container at room temperature for up to 2 days.