| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Frosting |
1 |
Servings |
INGREDIENTS
| 3 |
|
Egg whites; room temp. |
| 1 |
|
Box (1-lb) confectioner's sugar; sifted |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Cream of tartar |
|
|
Food coloring as desired |
INSTRUCTIONS
From: awhitfie@magnus.acs.ohio-state.edu (Alice M. Whitfield)
Date: Thu, 26 Oct 1995 16:40:48 GMT
Combine all ingredients in small, deep mixing bowl. Beat with electric
mixer 7-10 minutes until frosting is very stiff. Divide into separate
bowls and add food coloring as desired. Keep each bowl covered with a damp
cloth -- this frosting dries quickly when left exposed to the air. Use
pastry tube to decorate cookies as desired. Allow to dry before stacking.
The thicker the design, the longer it will take to dry.
This recipe is also good for making rosettes and other shapes. Larger
shapes should be allowed to dry for several hours or overnight before being
handled. Use a little dab of additional frosting to *glue* in place on
sides of cakes.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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