Decorating Icing
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Appears in Cook's Country December/January 2017
To create an icing with more structure and ensure more successful detailed decorating, we whipped egg whites with confectioners’ sugar in a stand mixer.
WHY THIS RECIPE WORKS
Basic icing recipes call for sugar mixed with milk or water, but this leads to thin icing best applied as a glaze. We wanted to draw sharp, distinct features and embellishments on our gingerbread cookies. To create an icing with more struct...
