| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
.clhl, Holidays, Frostings |
2 |
Cups |
INGREDIENTS
| 1 |
lb |
Confectioners' sugar |
| 3 |
lg |
Egg whites |
| 1/2 |
ts |
Cream of tartar |
|
|
Paste or powdered food coloring (opt.) |
INSTRUCTIONS
1. In medium-size bodwl, with electric mixer, combine sugar, egg whites,
and cream of tartar just until well mixed. At high speed, beat mixture
until thick and fluffy.
2. Cover frosting tightly with a damp towel or plastic wrap while us- ing.
If desired, to color frosting, divide into small bowls and mix in food
coloring.
Note: This frosting is used not only to decorate or spread onto cookies but
also as an adhesive. Because of current health concerns about salmonella in
raw eggs, frosting on cookies that will be eaten should be made from
meringue powder instead of egg whites following package instructions. For
purely decorative cookies, we prefer this egg-white frosting over the
meringue-powder version because of its stronger gluing property.
Country Living Holidays/92 Scanned & fixed by Di Pahl & <gg>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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